Pike-perch fillet with bread crust on lamb's lettuce

Ingredients for 4 servings:

• 800 g pike-perch fillet(s)
• 100 g lamb’s lettuce, washed and sorted
• 4 slices of toast
• ½ tsp glucose or powdered sugar
• 1 tbsp oil
• 2 tbsp, leveled butter for the bread crust
• some fleur de sel
• some black pepper, freshly ground
• some lemon zest
• 1 bell pepper(s), red
• 2 oranges, peeled
• some walnuts, chopped
• Walnut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

also works with pangasius or victoria perch fillet

Remove the crust from the toast and cut into cubes. Heat a pan. Briefly foam half of the butter, then sprinkle the toast cubes with the powdered sugar and briefly toast them. Season with salt and pepper and set aside. Season the fish fillets with salt and pepper and fry in oil on one side over moderate to medium heat for about 4-5 minutes. When the fish is half cooked through from the bottom, remove from the pan and place the cooked side down on a greased baking sheet. Knead the toast cubes by hand, adding a little more of the other half of the butter if necessary. The mixture should hold together. Now cover the fish well. Cook in a hot oven at 160°C (top heat) for about 10 minutes. Serve the lamb’s lettuce with 3 orange slices per person and, if desired, a bell pepper fillet. Drizzle with a few drops of walnut oil and scatter the chopped walnuts over the top. When the crust is golden brown, place the fish on the salad. Sprinkle with a little more grated lemon zest, season with fleur de sel and freshly ground pepper, and serve. Everything else, except for the fish, can be prepared in advance.