Pike-perch on chanterelles with horseradish cream

Ingredients for 4 servings:

• 150 g crème fraîche
• 1 tbsp milk
• 1 tbsp horseradish (cream horseradish)
• salt and pepper
• 600 g chanterelles, cleaned
• 80 g shallot(s), chopped
• 1 clove(s) garlic, chopped
• 4 tbsp oil (olive oil)
• ½ bunch parsley, flat, chopped
• 4 fish fillets (pike-perch fillets, 120 g each)
• 20 g butter
• 1 tsp lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Whisk the crème fraîche with the milk and horseradish until smooth, season with salt and pepper. Heat the oil and sauté the shallots with the garlic, add the chanterelles, and fry for 4-6 minutes. Add the parsley and season with salt and pepper. Brown the fish in butter in a pan, deglaze with lemon juice. Season with salt and pepper. Heat the horseradish cream in a saucepan. Arrange the chanterelles on warmed plates, drizzle with the horseradish cream, place the pike-perch on top, and serve immediately. Boiled potatoes, for example, are a good side dish.