Havel Fish with Apple and Horseradish Cream on Chestnut Bread and Beetroot Butterflies

Pat the pikeperch fillets dry and place in a pan with butter. The dill is chopped and sprinkled over it. Sauté in the dill butter for just under five minutes (do not fry lightly). Season with the lemon salt. Cut thin strips of the salmon and roll them up from bottom to top. Then set up and shape into small roses.

Prepare a bowl with cold water and add the freshly squeezed lemon juice and the squeezed lemon halves (so that the apples do not turn brown). Peel, core and cut the apples into wedges and add to the lemon water. Then peel the horseradish sticks and grate them finely. Heat walnut oil in a saucepan with apples and sugar. (They must not turn brown, but must be very soft and cooked through, like an apple sauce.) Let the sauce cool and then mix well with the grated horseradish. Fold in the creme fraîche and season with lemon salt and pepper.

Wash the herbs and spin dry. Then roughly chop and set aside. Mix the flour with all the ingredients with the food processor. Fold in the herbs, beat a loaf pan with baking paper and fill in the batter. Tap the baking pan and its contents onto the worktop two or three times to avoid holes and bubbles in the finished bread. Bake in the oven on the middle rack at 160 degrees for 30 minutes. The bread should be lightly browned. The baking time can be longer depending on the oven. Let cool and then cut into slices.

Peel the beetroot with a peeler. (It makes sense to wear gloves, otherwise your fingers will be very red.) Cut the peeled beets into thick slices and bring water to a boil in a large saucepan. Add salt and raspberry vinegar and let the slices cook for about 30 minutes (not too soft). When they are firm to the bite, take them out of the pot and pat dry with a kitchen towel. Cut out the butterflies with the cutter and place in a shallow bowl. Season with lemon salt, pepper and walnut oil.

Put the boiled pikeperch in the middle of the plate, to the left of it (in small glass bowls) the apple and horseradish cream. The salmon florets lie below the pikeperch. Beetroot butterflies are buzzing to the right of it. The bread comes to the edge.