Pike Perch on Carrots and Zucchini

1 . Rinse the zucchini, trim the stalks and flowers. Cut the zucchini into narrow slices and these into strips. Thinly remove the skin from the carrots, trim the leaves and roots, and cut the carrots into thin strips as well.

Remove half of the thyme leaves. In a frying pan, heat the butter and start by sautéing the carrots for 3 min, turning. Add the zucchini and sauté everything together for another 2 min. Fold in the whipped cream and cook over medium heat for 5 min.

Fold in the herb leaves and cook for 1 minute. Season vegetables with vermouth, salt, pepper and juice of one lemon.

Cover and keep warm.

In a saucepan with a strainer, bring the wine to a boil with a quart of water, pepper and allspice seeds. Sprinkle pike-perch fillets lightly with salt and pepper. Brush the sieve insert with a little bit of butter or oil, fill in the fillets and cook over steam for 8-10 minutes with the lid closed.

5. reheat the vegetables, add 3-4 tbsp. hot water to the sauce as needed. Place pike-perch fillets on warmed plates and cover with vegetables, garnish with remaining herbs.

Serve with mashed potatoes or long grain rice and a Riesling from the Rhine.

Thyme can also be replaced by lemon thyme, marjoram, a touch of sage or rosemary, or a sufficient amount of fresh basil. For fish fans lo

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