Pike-perch from the Roman pot

Ingredients for 4 servings:

• 1 handful of smoking chips
• 1 handful of hay
• 2 leaves of white cabbage
• 1 tbsp allspice berries
• 1 shot of Pernod
• ½ liter fish stock, homemade or from a jar
• 2 large zander fillets
• 4 bay leaves
• 1 tbsp peppercorns

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Soak the Römertopf in water for about 15 minutes. Then fill it with the hay, smoking chips, and spices. Cut the zander fillets into four equal portions. Line the hay bed with white cabbage leaves and place the zander on top. Pour Pernod over the hay, light it, and deglaze it with fish stock. Close the Römertopf with the lid and slowly cook the fish at 60°C for about 1-1.5 hours. Tip: If you like, you can turn the Römertopf lid upside down and fill it with a sprig of cherry tomatoes. You can season these with 1/2 vanilla pod, a squeeze of lemon juice, a small sprig of rosemary, 1 tablespoon of vinegar, and a little salt. Then simply cook the tomatoes in the oven with the fish. Here is the video: https://www.youtube.com/watch?v=PaSAt1GVdlU&list=PLJkQtqi406ubG7ciOv7vipgeJ-lNiocjc&index=9