Pike-perch fillet with fennel, dill and potatoes

Ingredients for 2 servings:

• 2 fish fillets (pike-perch)
• 2 bulbs of fennel
• 250 g potatoes
• Dill, fresh
• 1 tbsp olive oil
• 20 g butter
• Coriander, pepper, sea salt
• ½ lemon(s)
• 150 g potatoes
• 300 g fennel
• 300 ml vegetable stock
• 2 tbsp cream
• Bay leaf, lovage, pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, dice them, and steam them. Remove the stems from the fennel, cut them into strips, and sauté them lightly in butter. Add a little lemon juice (note: use sparingly). Season the fish fillets with salt, pepper, and a little lemon juice. Briefly fry them in a little olive oil in a non-stick pan and sauté with the lid on for a maximum of five minutes. Finally, add the crushed coriander seeds and freshly chopped dill to the fennel, add the potatoes, mix everything gently, and serve with the fish. Fennel sauce goes well with the dish. Dice the potatoes and fennel, sauté them in a little butter, add the vegetable stock, and simmer gently for 10 minutes with the bay leaf and a little lovage. Add the pepper and cream. Purée the sauce and strain it.