Pikeperch with Potato Gratin, Mini Tomatoes and Horseradish Wasabi Sauce

Peel the potatoes, slice in the food processor (fine slice), layer in a greased casserole dish, season each layer alternately with salt and pepper / paprika and rosemary (dried).

Mix the cream, milk, horseradish, salt, pepper, nutmeg and mustard and pour over the potatoes until they are just covered. Preheat the oven to 200 degrees and bake the gratin for about 45-50 minutes.

Cut the onion into small pieces and sauté, deglaze with sparkling wine, add the horseradish and half of the wasabi paste, pour on the fish stock and add the chopped potato and simmer until the potato is soft, beat with the hand blender, pour in the milk and cream, bring to the boil, let simmer further.

Pass through a sieve, add the rest of the wasabi paste (gradually until the desired heat is achieved) and season with the lime zest, salt and white pepper, add cold butter shortly before serving and whip again until frothy.

Carefully wash the tomatoes on the panicle. Mix the olive oil, balsamic vinegar, salt and sugar together. The vinaigrette should taste sweet / sour. Cut the panicles into five tomatoes and place in the baking dish, add the rosemary and pour the vinaigrette over them. Then preheat to 200 degrees and cook for 20 minutes.

Feel the fillets for bones, pull them or remove them with a V-cut. Make a diamond cut into the skin with a sharp knife. Place the fillets on the skin side. Salt the top and drizzle with the lemon juice, let it soak in briefly, then turn the fish in flour.

Heat the rapeseed oil with the peeled and pressed garlic in a coated pan. Place the fish skin-side in the pan and fry until the edge of the meat begins to turn white. Turn the fish over, remove the pan from the heat, add a little salt and let the fish simmer.

In the meantime, cut out the potato gratin with a serving ring and arrange on the plate with the tomatoes. Put on the fish, sprinkle some lime zest and spread the sauce that has just been whipped around the fish.