Summary

Ingredients

• 2 fish fillet (s), (pikeperch fillets á 150-00g)
• 2 shallot (s)
• 200 ml vegetable stock
• 50 ml white wine
• 1 sprig rosemary, fresher
• 50 g butter
• 2 tablespoon flour
• 1 pinch (s) salt
• 1 pinch (s) cayenne pepper

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Instructions

1. Pikeperch fillets, if frozen food has been thawed in the refrigerator overnight, pat dry well.
2. Peel and finely dice shallots.
3. Heat some of the butter in a saucepan. Let the shallots become translucent while stirring. Deglaze with white wine. Add the vegetable stock and 1 sprig of rosemary and cook in an open saucepan over medium heat for approx. 15 minutes.
4. Salt the pikeperch fillets and turn the skin side in flour. Knock off excess flour.
5. Heat the remaining butter in a pan. The butter should foam vigorously, but it should not turn brown. Fry the pikeperch fillets on the skin side for 4-5 minutes.
6. Pour rosemary sauce through a sieve. Season to taste with salt and cayenne pepper. Lather up with a hand blender.
7. Arrange the pikeperch fillets on preheated plates with the sauce and the remaining fresh rosemary.
8. TIP:
9. Crispy potato slices go perfectly with the rosemary foam. Just like a fresh and crunchy salad.
10. For kids, replace white wine with vegetable stock.