Summary

Ingredients

• 560 g fish (pikeperch), ready to cook
• 2 large potatoes
• 2 shallot (s)
• 1 tablespoon butter
• 50 ml white wine
• 50 ml fish stock or vegetable stock
• 100 ml cream
• 1 dash vermouth, (Noilly Prat)
• 2 tablespoon mustard
• 1 tuber fennel
• 1 onion (s)
• 1 tablespoon butter
• 1 clove garlic
• salt and pepper

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Instructions

1. Portion the fish. Wash the potatoes and roll them in spaghetti or cut into thin sticks. Wrap the fish in it or cover with the sticks and fry in a pan in oil until golden yellow and cook. Season with salt and pepper. If necessary, finish cooking in the oven later.
2. Cut the shallots into cubes and sauté them in the butter. Deglaze with white wine and let it almost boil off. Top up the stock and let it boil down a little. Add the cream and bring to the boil once. Stir in the mustard and season with Noilly Prat and, if necessary, salt.
3. Peel the onion and cut into strips. Clean the fennel and cut into thin strips. Sauté the pressed garlic clove in the butter. First add the fennel then the onion and cook until al dente. Season with salt and pepper.
4. Then arrange the fish on the fennel and pour on the mustard sauce.