Pikeperch Fillet with Mashed Celery, Fried Potatoes and Dill Horseradish Sauce

Boil the celery and potatoes, drain and season with salt, pepper and nutmeg. Slowly pour in the cream and mash everything together until the desired consistency is achieved.

Roll out the puff pastry and cut lengthways into six strips of the same size. Cover the strips one after the other with the thinly sliced ​​potatoes (half of which must look over the edge of the puff pastry) Place a strip of bacon and onion cut into narrow strips on top. Fold down the lower edge of the puff pastry and roll it up like a flower from the narrow edge. Place the roasted rose potatoes in a greased muffin tin.

Melt the butter, pour in the flour until you sweat and pour the fish stock on top. Stir vigorously until the desired consistency is achieved. Refine the sauce with cream and season with salt, pepper, dill and horseradish from the glass.

Cut the pikeperch into portions, bread it with fish breading and fry in the hot oil until the skin side is golden yellow. Then cook in the oven for about 20 minutes at 100 degrees (depending on the thickness of the fillet). (Core temperature should be around 65 degrees)