Cranberry Wild Rice with Pike Perch

For the cranberry wild rice with pike-perch, place the long-grain wild rice mixture in boiling salted water and cook until al dente. In the meantime, wash the ready-to-cook pike-perch fillets under running water, dab dry, season with salt and pepper and sprinkle with lemon juice.Heat the olive oil in a pan and fry the pike-perch fillets in it on both sides, remove and keep warm.

Wash the apricots, halve them, remove the seeds and cut them into wedges. Add them to the remaining frying fat with the butter and toss them. Stir in the mango chutney, deglaze with white wine, pour in the vegetable or fish stock and simmer for a few minutes, thicken the sauce with a little cornflour and season with salt and pepper.

Clean the celery, wash, cut into pieces and blanch in the vegetable broth or salted water, remove and drain well.Drain the rice, rinse, put in a bowl with the celery, cranberries and chopped walnuts and mix.Read the oregano, wash, chop finely and fold in.

Season the cranberry wild rice with salt, pepper and lime juice to taste, stir in the melted butter.Arrange the cranberry wild rice decoratively on hot plates, add the pike-perch fillets, drizzle with the sauce, garnish with Boretsch flowers and basil and serve.

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