Pike Perch with Vanilla Carrots

For the pike-perch with vanilla carrots, peel the carrots and cut them diagonally into thin slices. Also peel and finely slice the onion.

In a frying pan, fry the onion cubes with half of the butter, add the carrots and season with salt and pepper.

Cut the vanilla pod lengthwise and scrape out the vanilla pulp with a knife. Add both to the carrots in the pan, pour in soup and simmer with the lid closed for about 15 minutes.

Meanwhile, cut the fish fillet into bite-sized pieces and season with salt and pepper. Melt the remaining butter in a pan and sear the pike-perch fillets on both sides, adding the garlic to the pan. Fry the fish at medium temperature, turning several times.

Cut the spring onion into rings. Remove the fish from the pan and keep warm. Fry the onion rings in the fish pan, add white wine and whipping cream and bring to the boil once. Season the sauce with thyme leaves, salt and pepper.

Serve the pike perch with vanilla carrots with the sauce.

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