Fried Woerthersee Pike Perch in Rolled Barley Broth

1. soak the rolled gratin in cold water beforehand, then boil it with the remaining ingredients until soft and drain.

For the broth, sauté the onion in butter, extinguish with vermouth and white wine, pour in the fish stock, add saffron and cook a little bit.

Fillet the fish, dividing the fillets into 4 pieces. Season with the juice of one lemon and salt, flour the skin side and roast the fillets until crispy brown.

4. thicken the broth with ice-cold butter (beat), add the diced tomatoes, kitchen herbs and rolled rye, mix well.

5. place the rolled barley broth in deep plates and place the fillets on them with the crispy skin side up.

If the dish is to be served as a main course, you can add celery pockets and fried leek.

Our tip: Use bacon with a subtle smoky note!

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