Pike Perch Fried in Rice Leaf on Chive Butter Sauce

Wrap the rice leaves in damp cloths and soak for about twenty to thirty minutes.

Cut the toast into small cubes and toast them in a frying pan with a little butter until crispy brown. Then place on a paper towel form.

Blanch (scald) the tomatoes with hot water, then remove the skin and seeds and finely dice the flesh.

Cut the pike-perch fillet into cubes or small pieces of about 1 cm.

Blanch spinach leaves in boiling hot salted water and rinse in iced water. Squeeze the spinach leaves well and sauté briefly in a frying pan with a little butter until dry. Cut off the spinach, season with a small amount of freshly finely chopped garlic, salt and pepper, and mix with the tomatoes and the bread cubes. Finely chop the coriander leaves and stir in. Season with sugar, pepper, salt and a little bit of juice of a lemon.

Preheat the oven to 220 °C.

Add the prepared bread cube mixture to the pike-perch mold, mounding one unit in the center of each rice sheet and forming an oblong shape. Brush the edges of the rice sheet with egg white, carefully roll up or fold and brush the outside again with egg white. Fry in a frying pan with enough clarified butter on all sides until golden brown, then toast for five minutes in the heated stove until crispy.

In the meantime, for the sauce, peel and finely dice the shallot and sauté in a saucepan with a little butter. Add vermouth and white wine l

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