Pike Perch on Fennel Vegetables

Remove the center stalk from the fennel and cut into slices, sauté in olive oil with a little sugar and the fennel seeds until translucent. Sugar and oil should be well distributed evenly on the fennel. Then extinguish with Vermouth (Noilly Prat) and white wine, season a little with salt and lightly with pepper, then simmer very gently for seven to eight minutes. Finally, add crème fraîche and season with a little lemon.

Season the fish fillets with salt and season with pepper. Oil, white wine and Noilly Prat in a frying pan with high rim form, heat and bring once to a boil. Then reduce the temperature and put the fish fillets. Put the lid on it and let it simmer for five minutes at low temperature. On it bring to the table with the fennel vegetables.

This is how it is served:

Put the fennel vegetables on the plate, put the fish fillets on it, pour a little fish broth over it and serve it with baguette or mashed potatoes.

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