Poached Pike Perch with Morels and Young Leek

Have fun preparing this mushroom dish!

Clean the morels and rinse very well. Clean the mushrooms and cut them into slices. In a saucepan with 1 tbsp olive oil, sauté the mushrooms and the clean slices of morels. Season with salt and pepper, add bay leaf spice and thyme sprig. Fill up with stock and simmer for 30 minutes. Now strain the mushroom stock through a sieve and boil to 150 ml.

Clean and rinse the leek, cut into 4 cm long pieces.

Remove the peel from the shallot, cut into small pieces and sauté in a frying pan with 1 tbsp butter, add the morels, add the prepared mushroom stock and let it boil, add 2 tbsp cold butter, season with salt and juice of one lemon and stir in whipped cream.

Sauté the leek in a frying pan with 1 tbsp olive oil. Add 1 tbsp water, season with salt and 1 pinch of sugar.

Cut the fish fillets into 4 pieces of 90 g each and season with salt and pepper.

Heat 1 tbsp olive oil in a frying pan, add 2 tbsp butter and foam it up, place the fish pieces on the skin side in the frying pan and roast them leisurely for about 3 min, the skin should be golden brown and crispy. Then turn to the other side and finish cooking.

Arrange pike perch pieces on plates, add morels and leek and bring to the table.

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