Filet of Huchen with Soy Mushrooms and Sprouts

Wash the huchen fillet and pat dry with kitchen paper. Cut into uniform pieces, season with salt and white pepper. In a pot with a steam rack, bring about 1 liter of water to a boil with apple cider vinegar, coriander seeds and bay leaves. Place the fish fillets skin side down, cover with lid, set aside and let sit for about 5 minutes. In the meantime, blanch the sprouts very briefly in salted water. Strain and rinse in ice water. Heat some peanut oil in a pan and sauté the cleanly cleaned mushrooms in it. Deglaze with some soy sauce and let liquid boil down completely. Cut the garlic cloves in half, remove the germ and finely slice. Heat vegetable oil in another pan and fry the garlic slices in it. Add drained sprouts, toss briefly and deglaze with soy sauce. Arrange mushrooms and sprouts on warmed plates and arrange fish fillets on top.

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