Stuffed Pikeperch with Crayfish

Remove the scales from the walleye with the back of a knife. Use kitchen scissors to trim fins and gills. Then cut the back of the pike-perch, remove the middle bone and rinse the fish under cold running water. 2.

Remove the peel from the carrot, clean and rinse the leek and zucchini. Cut the vegetables into small cubes and pre-cook them in salted water for two to three minutes. Pour into a sieve and drain. 3.

Remove the crust from the toast and cut into cubes. Cut the cold pike-perch fillet into small pieces and grind with a hand mixer. Add the vegetable cubes, the toast, the crab meat and mix with the egg. Peel the garlic and add it. Season the mixture with iodized salt and pepper. 4.

Season the prepared pike perch inside and out with the juice of one lemon, iodized salt and pepper. Fill the quantity in the pike-perch and tie it with spagat.

Heat the germ oil in a coated frying pan and sear the pike perch in it on both sides. Then cook the fish in a preheated oven at 180 °C for 20 to 25 min.

In the meantime, cook the veal stock for the sauce. Rinse the parsley leaves, shake them dry and chop them. Cut the cold butter into cubes and stir into the veal stock to thicken the sauce. Refine with parsley leaves and season with iodized salt, a little juice of a lemon and white pepper.

Remove the pike perch from the roasting pan.

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