Pike Perch Fillet on Spreewald Sauce

Scale and gut the pike perch, rinse and dry the inside and outside with kitchen towel.

Using a very sharp kitchen knife, separate the tender fillet from the back bone. If this is too cumbersome, buy two fillets from the dealer without the bones and working steps.

Cut both fillets diagonally down the middle. Place the 4 pieces in a shallow baking dish, drizzle with the juice of one lemon, cover and place in a cool place to marinate.

Scale, gut, rinse and cut up the bream and roach.

In a saucepan covered with enough salted water, bring to a boil together with the head and bones of the pikeperch.

Skim off the protein foam that forms, until the fish broth remains clear.

Add cleaned bay spice, onion, carrots and new spice after about 20 min. and simmer on low heat for about another 20 min. The vegetables should be very soft.

Strain beef broth and vegetables through a sieve into a second saucepan. Press all parts with a spoon or similar through the sieve as far as possible, discard the rest.

Boil the fish broth, stir 2 tbsp. flour with water, thicken the beef broth with it, boil for about 10 minutes. Remove the pot from the stove and add sweet whipped cream. Season with salt and lemon. Pour in parsley, keep warm.

In a large, heavy frying pan, heat butter, season pike-perch fillets with salt, turn in flour to the other side and fry at medium

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