Lemon Pike Perch in Foam Sauce with Potato Cakes

Pike perch: mix sauerkraut with grated lemon. Season fillets with pepper, season with salt, turn first in beaten egg, then in flour on the other side and cover with the sauerkraut. Fry in olive oil for three minutes on each side until crispy. Serve with potato cakes.

Foam sauce with lemongrass: Sauté shallot in a little butter and add tarragon, fish stock, lemongrass and juice of one lemon. Cook a little and strain. Mix the cornflour with a little Noilly Prat and thicken the sauce. Season with salt and pepper, fold in whipped cream and serve with the fish.

Potato cakes: Peel the potatoes, grate finely, wrap in a kitchen towel and squeeze well. Cut or grate onion very finely, mix with potatoes and fry by tablespoonfuls in a frying pan with clarified butter until golden brown on both sides, season with pepper and season with salt.

Tip: Always use aromatic spices to refine your dishes!

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