Pikeperch on Carrots Pears Vegetables

1. Peel the carrots and pears. Remove the core from the pears and cut into strips. Cut the carrots into oblique strips. Braise the carrots in a saucepan with 1 tablespoon of butter. Sauté the pears in a saucepan with 1 tablespoon of butter and let them turn to glass. Then deglaze with white wine, then add ginger and vanilla. Reduce the white wine, then add the pears to the carrots.
2. Peel the potatoes and cook them in salted water. Mash with a potato press and season well with white pepper and salt, add the cream. A little nutmeg or lemon can be added as desired. Then stir to a creamy pulp.
3. Peel the cucumber and cut in half lengthways. Pull out the seeds with a coffee spoon. Cut the cucumber into small pieces and sprinkle with salt in a colander. Put aside.
4. In the meantime, use vinegar, salt, pepper, mustard seeds, allspice and dill to make a strong sour sauce. Scatter agar agar. Bring to the boil for 2 minutes, stirring, until the mass thickens. After boiling, add the cucumbers and pour the mixture into small molds. Refrigerate.
5. White wine reduction Cut the onions into small pieces and sauté in a saucepan. Deglaze the sweaty onions with white wine and season with salt and pepper. Pour the brew through a sieve and thicken with cornstarch.
6. Red wine reduction Put sugar in a saucepan and caramelize. Add onions and lightly brown with a little butter. Deglaze with red wine and season with salt and cayenne pepper. Beat with a little butter.
7. Cut the pikeperch fillet into even pieces and season the meat on the side with sea salt, pepper and lemon. Heat oil in a pan and fry the fillets on the skin side. Cook on medium heat for 3 minutes on each side. Fish foam: Cook a stock from pieces of fish or use ready-made fish stock from the glass (liquid).
8. Sweat the onions in butter, deglaze with white wine, add peppercorns and bay leaves and reduce by half. Lightly season the broth with salt. Then pour through a sieve and set aside.
9. Heat a bulbous glass bowl in a saucepan in a water bath (80 degrees), heat the fish stock, add three egg yolks and whip the mixture with a whisk. When the egg becomes frothy, slowly add the broth until it becomes frothy.
10. For the crunch, heat in a small pan with oil, toast the breadcrumbs with finely chopped rosemary.

Serving

1. Use a piping bag to squirt the puree onto the plate, the vegetables next to it, and the fish between the puree and vegetables. Serve with the breadcrumbs crunch and put a clump of the foam on top. Pour the white wine reduction around the fish and drizzle with the red wine reduction.