Pike Perch with Jerusalem Artichoke and Potato Crust

For the pike-perch with Jerusalem artichoke and potato crust, peel and dice the shallots and sauté in butter in a saucepan.

Add cloves, bay leaf spice, sauerkraut and juniper berries and cook for 15 minutes with the pot closed.

Peel Jerusalem artichoke tubers and potatoes, grate and mix with egg and potato starch. Season with salt and freshly ground pepper.

Salt and pepper the fish and spread the batter evenly and thinly on it. Fry in a frying pan with hot oil with the batter side down until golden, turn and fry the second side.

Finish the sauerkraut with whipped cream and white wine, place on preheated plates, arrange the pike-perch fillet with Jerusalem artichoke-pea crust on top and serve.

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