Fried Fillet of Pike-Perch with Rhubarb-Ginger Sauce

Sauce:

Remove the strings from the rhubarb and cut into 3 cm pieces, chop the shallots finely, peel the ginger and chop or grate finely. Melt butter in a saucepan, sauté shallots, add rhubarb and ginger, pour 150 ml white wine.

Bring to a boil and simmer uncovered for about 15 min, stirring occasionally.

Season strongly with honey, salt and freshly ground pepper and keep warm.

Fish:

Pull out any bones with tweezers. Cut fillets into 5 cm wide pieces. Scramble eggs in a deep dish.

Season fish with salt and pepper, heat frying pan with 3 tbsp. sesame seed or peanut oil. Turn in flour to the other side and then on the spot through the eggs and turn in the sesame seed to the other side and roast in the hot oil until golden. Serve together with the sauce.

Serving:

For example, spinach leaves with sherry vinegar and pine nuts, new small potatoes, or mashed potatoes and Jerusalem artichokes: soften the potatoes and Jerusalem artichokes in a ratio of 1:3, remove the peel and press through a potato ricer, stir with hot milk to the desired consistency, add a little butter, season with salt and pepper. Season with a tiny bit of flat-leaf parsley or chopped sorrel as desired.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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