Pike-perch in a potato coating on fennel vegetables with mustard sauce

Ingredients for 4 servings:

• 560 g pike-perch fillet(s), ready to cook
• 2 large potatoes
• 2 shallots
• 1 tbsp butter
• 50 ml white wine
• 50 ml fish stock or vegetable broth
• 100 ml cream
• 1 shot of vermouth (Noilly Prat)
• 2 tbsp mustard
• 1 bulb(s) of fennel
• 1 onion(s)
• 1 tbsp butter
• 1 garlic clove(s)
• salt and pepper

Instructions

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

Portion the fish. Wash the potatoes and twist them into spaghetti or cut them into thin sticks. Wrap the fish in the fish or cover it with the sticks and fry in a pan in oil until golden brown and cook. Season with salt and pepper. If desired, finish cooking in the oven later. Dice the shallots and fry in the butter. Deglaze with white wine and let it almost evaporate. Top up the stock and reduce slightly. Add the cream and bring to a boil. Stir in the mustard and season with Noilly Prat and salt, if desired. Peel the onion and cut into strips. Trim the fennel and cut into thin strips. Fry the crushed garlic clove in the butter. Add the fennel, then the onion, and cook until al dente. Season with salt and pepper. Then arrange the fish on top of the fennel and pour over the mustard sauce.