Pike-perch and Arctic char on leek, with carrots, tomatoes, egg and mustard vinaigrette

Ingredients for 4 servings:

• 350 g fish fillet(s) (pike-perch fillet)
• 350 g fish fillet(s) (arctic char fillet)
• 16 spring onions
• 4 carrots
• 8 small tomatoes (vine tomatoes)
• 2 eggs
• Parmesan
• butter
• 2 tbsp olive oil
• Pepper, black, coarsely ground
• Salt (Fleur de Sel)
• 2 tsp mustard, medium hot
• 2 tsp balsamic vinegar bianco
• 4 cl olive oil

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Blanch the spring onions in boiling water for about 1 minute, rinse with ice-cold water, and dry thoroughly on kitchen paper. Peel the carrots with a vegetable peeler, cut into small pieces, blanch in boiling water for 2 minutes, rinse with ice-cold water, and dry on kitchen paper. Melt 1 tablespoon of butter in a pan and toss the leeks and carrots in it for 2-3 minutes. Braise the tomatoes in 2 tablespoons of olive oil in a covered saucepan over low heat for 15 minutes. Boil the eggs for 7 minutes, until the whites are firm but the yolks are still soft-set. Rinse with cold water, peel, and halve. Finely slice the Parmesan cheese and set aside. For the vinaigrette: Mix the mustard and vinegar together and gradually stir in the olive oil. Season to taste with salt and pepper. This can be made ahead, but stir in 2 teaspoons of warm water just before serving. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a pan. Cut the fish fillets into equal-sized pieces, season with salt, and briefly sear the skin-side down. Reduce the heat and cook for another 5-6 minutes. You can watch the cooking process very clearly and see how the translucent flesh slowly turns white. Turn the fillets just before the end of the cooking time, when the flesh side will still be slightly translucent, and cook them in the hot fat for 20-30 seconds. The flesh will then be tender and the skin crispy. Place the leeks on plates and arrange the fish on top. Arrange the carrots, tomatoes, and egg on top, then coat the leeks with the vinaigrette. Sprinkle with Parmesan shavings and a little ground pepper and fleur de sel.