Pikeperch Fillet on Mixed Vegetables with Potato Parmesan Hash Browns on White Wine Hollandaise

Peel and roughly grate the potatoes. Put the mixture in a towel and squeeze out the liquid. Grate the Parmesan cheese, add the egg to the potato mixture and stir in. Season to taste with salt and pepper. Distribute in small portions on a baking sheet and bake for 25 minutes at 180 degrees.

Chop the carrots, zucchini, kohlrabi and paprika and fry them in a pan with a little oil, then let them steep over low heat. Season to taste with salt and pepper.

Melt the butter in a saucepan. Put the egg yolks with lemon juice and white wine as well as the water and a pinch of salt in a saucepan and place in the hot water bath. Stir with a whisk until the mixture is creamy. Take the pot out of the water bath (important, otherwise the sauce will curdle !!) and gradually add the melted butter, first teaspoon at a time, then tablespoon at a time, stirring constantly. Season to taste with salt, pepper and cayenne pepper and serve immediately.

Fry in clarified butter on the skin side for 3 minutes, turn and let steep for 3 minutes on the other side.