Pike Perch Fillet on Champagne Sauce with Tomatoes and Basil

1 hour, elaborately season pike-perch fillets with salt and roast on skin side in hot peanut oil, reduce temperature and finish cooking. Heat white wine sauce with champagne and reduce briefly. Add the diced tomatoes and basil. Finish with the whipped cream.

For the fish stock:

Rinse the cooled fish bones, drain. Remove the skin from the vegetables and finely dice. Sauté in hot peanut oil without coloring.

Add lemon slices, pepper and kitchen herbs and sauté briefly. Add fish bones, season lightly with salt and extinguish with white wine. Add the water, bring to a boil and simmer gently for 25 minutes. Repeatedly skim in between. Pour the stock through a sieve and cool.

Drink:

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