Pikeperch with Nettle Vegetables and Peanut Packet

First free the nettles from the coarse stems (useful with kitchen gloves). Rinse the leaves and lightly roll in lightly salted boiling hot water for two minutes. Then drain and rinse the nettles with cold water.

Then, in a saucepan, sauté the shallot cubes in a little bit of butter, pour the whipping cream and let it boil. Add the coarsely chopped nettles, boil again briefly, then simmer for seven minutes. Season with salt and pepper.

Make the potatoes in their skins, then peel them and cut them in half lengthwise. Place half a slice of cheese and a slice of raw ham on each half, then tie both potato halves crosswise with spaghetti to form parcels. Sprinkle with pepper and place in a hot oven at 180 °C for 15 minutes (middle rack).

Clean the four fish fillets, acidify, season with salt and dust with flour. Fry in oil on both sides for 3 to 4 min each. Then pour off the oil from the frying pan and replace it with fresh butter. Add rosemary, chervil and parsley, toss briefly in butter and then spread evenly on fish fillets. Also briefly toss the skinned cherry tomatoes in the butter.

Serving:

On each plate, place 2 potato parcels shape, 2 dollops of creamy nettle vegetables, 1 fish fillet along with herbs and 2 cherry tomatoes. Decorate with fresh herbs as you like.

Hans Peter Römer recommends a Rivaner wine to go with it.

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