For the polenta, heat 800g milk in a saucepan and let it boil over for now. Remove the pot from the stove - clean it - and then go back to the matter with a little more concentration.
While stirring constantly, pour in the polenta and then stir for another 3-4 minutes until the polenta sets.
Add the butter and the Parmesan, season with salt, pepper and nutmeg. Then put the mixture in a buttered mold and let it cool down. Shortly before serving, cut the polenta into the desired shape and bake again in the pan until golden brown.
Cut the apple into 5mm cubes and caramelize with the sugar in the pan over medium heat for about 10 minutes. Swing in it again and again.
Cut the lower half of the leek into pieces approx. 3cm thick and steam in a saucepan for approx. 15 minutes. Season with salt, pepper and nutmeg.
Cut the pikeperch into pieces of the same size and roast them in a hot pan. Turn after about 30 seconds and let it steep over medium heat until the fish is nice and translucent.
The white wine sauce:
For a suitable sauce, put all the ingredients (except for the mascarpone) in a saucepan, bring to the boil and reduce slightly for 5 minutes. Just before serving, add the mascarpone and, best of all, lightly froth it up with a mixer.
Arrange all the ingredients on a saucepan and decorate with olive oil, radishes or fresh dill, for example.
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