Spiced Pikeperch, Jerusalem Artichoke Puree, Apple Carpaccio, Onion Cream, Black Bread and Bay Leaf Crunch

For the onion cream, caramelize the sugar in a coated saucepan and deglaze with the white wine. Pour the liquid into a heat-resistant container and set aside. Peel and roughly dice the onions and sauté in 1 tbsp butter. Pour on the white wine. Let simmer for about 15–20 minutes. Then puree finely in a blender. Season to taste with salt and 1 tbsp calvados. Let cool down and fill into a dosing bottle.

Peel and roughly dice the Jerusalem artichoke. Peel and dice the shallot. Heat the butter in a saucepan and sweat the shallot cubes in it. Add the Jerusalem artichoke pieces to the shallots and fry them with them. Pour the vegetable stock on top and add the sprigs of thyme. Cook in a closed pot for about 20-25 minutes, then continue cooking without the lid until the liquid has almost boiled away. Put everything in a heat-resistant mixer and puree very finely. Possibly pass through a sieve. Season the Jerusalem artichoke puree with a splash of lemon juice, salt, pepper and nutmeg and keep warm.

Wash the apples for the apple carpaccio, halve and cut or slice them into very thin slices. Put in a bowl and drizzle with lemon juice. Bring the white wine to the boil with the balsamic vinegar, bay leaf, juniper and thyme. Pour the hot liquid over the apples, leave to cool and let steep until serving.

Roughly crumble the black bread and place in the blitz chopper along with the bay leaves. Chop until a crumbly mass is formed. Heat the butter in a pan and toast the black bread in it until it is crispy. With salt and pepper you would. Put aside.

For the pikeperch, grind the juniper berries, coriander seeds and allspice finely in a mortar or lightning chopper until a fine powder is obtained. Dab the fish and cut into shape. Rub the spice mixture on the skin side. Heat the butter in a large pan and fry the fish on the skin side for about 3 minutes. Turn the pan, pull it off the stove and let the fish simmer.

To serve, place a spoonful of Jerusalem artichoke puree on the plates and spread a tear with the back of the spoon. Drain the apple slices and put them in the puree. Put a few dabs of onion cream in between and spread the brown bread crunch. Place the fish next to it, season with salt and drizzle with the butter from the pan.