Summary

Ingredients

• 500 g fish, (pikeperch fillet without skin)
• 8 slices bacon, thinly sliced
• 1 sprig sage
• 100 g blackberries
• 2 tablespoon balsamic vinegar, very good quality
• 250 ml fish stock
• 1 leek, diced, medium size
• 3 tablespoon butter
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut the fillets into 8 equal pieces, season with pepper and add a little salt. Place a small leaf of sage on both sides and wrap a slice of bacon tightly on each side. Briefly fry the parcels in 1 tablespoon butter on all sides, then put the lid on the pan, put the pan aside and let the fish steep for about 5 minutes.
2. During this time, fry the leek in 1 tablespoon of butter, add the fish stock and, depending on your taste, 5-10 sage leaves and reduce to a high temperature. Finally, add the blackberries to the pan and pour on the balsamic vinegar. Reduce the temperature, sprinkle everything with coarse pepper, remove from the stove and thicken with 1 tablespoon of butter.
3. Arrange the fish parcels in the middle of the plate and pour the leeks, blackberries and the remaining liquid over them. Add the sage leaves decoratively.
4. This is a light late summer starter. If you almost double the quantities, you can also eat the dish as a main course.