Cut the pikeperch skin into a diamond shape with a very sharp knife. Mix a large tablespoon of horseradish with a little wasabi (ratio should be 6: 4) and a teaspoon of extremely finely chopped parsley. Rub this paste firmly into the incised areas. Then dab the pikeperch clean with a kitchen towel so that the skin is otherwise free of the paste. Wrap the fish fillets well in foil and let them rest in the refrigerator for an hour.
Then froth the butter in a pan, place the pikeperch fillets in the pan with the skin side down and sear them, then turn the heat down as low as possible (maybe even turn it off) and let the fish simmer until the one pointing upwards Meat side is through (takes about 5 minutes). Take the fish out of the pan and season with salt. Extinguish the pan with the cream. Season with a little more horseradish, wasabi and parsley (max. 1 teaspoon of finely chopped parsley) and let it simmer for a few minutes. Then whip the sauce with the magic wand. The sauce should be tender green. This goes well with rice or a potato and savoy cabbage puree.
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