Marinated Pike Perch with Balsamic Tomatoes

Prepare the celery and beets ready for cooking and cut into very small cubes (brunoise). Pluck the herb leaves from the branches and chop them finely. Mix the vegetables and the herbs with the oil.

Cut the pike-perch fillets into strips about 5 cm wide, place them on a plate and drizzle with the herb oil. Put them in the refrigerator for thirty minutes.

Dip the tomatoes briefly in boiling water, remove the skin, halve and remove the seeds, then cut into thick slices.

In a pan, melt sugar and juice of one lemon to light brown caramel. Add white wine and balsamic vinegar and make until the caramel is dissolved. Next, pour in the tomato quarters. Make quietly on a low fire for five to min, drizzling regularly with the stock.

Heat a pan until empty. Pour in the pike-perch fillets along with the oil and roast on medium fire for about two minutes on each side.

To serve, arrange the tomatoes in a star shape on warmed plates, place the pike-perch fillets on top and pour a little balsamic jus over them.

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