Summary

Ingredients

• 800 g Brussels sprouts
• salt
• 80 g mushrooms
• 1 shallot (s)
• 0.5 ½ bunch parsley
• 2 slices white bread (approx. 50 g)
• 40 g whipped cream
• 1 egg yolk
• 2 tablespoon horseradish (glass)
• 500 g fish fillet (s), (pikeperch fillet)
• 0.5 ½ lemon (s), juice from it
• 1 tablespoon flour
• 1 tablespoon clarified butter
• 4 tablespoon butter
• some nutmeg, freshly grated

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Instructions

1. Clean and wash the Brussels sprouts and pluck off 460 g of leaves, use the rest for other purposes. Blanch the leaves in boiling salted water for 1 minute. Rinse in ice water and drain.
2. Preheat the oven to 200 °.
3. Clean the mushrooms and cut them into slices. Peel and finely dice the shallot. Rinse the parsley, shake dry and chop finely. Grate the white bread finely.
4. Whip the cream, mix in the egg yolk, bread and horseradish and season with salt.
5. Rinse the pikeperch with cold water, pat dry and divide into 8 pieces. Season with salt and lemon juice and dust with flour. Fry both sides in hot clarified butter for approx. 1 minute. Place in a baking dish and brush with the bread and cream mixture. Baked in the oven for about 5 minutes.
6. Fry the shallot and mushrooms in 1 tablespoon butter, then remove. Toss the Brussels sprouts leaves in 1 tablespoon butter, season with salt and nutmeg. Arrange the fish on the Brussels sprouts leaves and garnish with the mushroom mix. Brown 2 tablespoon butter in the pan and drizzle over it.
7. Boiled potatoes go well with it.