1.5 kg Pike-Perch Fillet
50 g Butter
1 Egg yolk
500g Button Mushrooms, quartered
2 dl Riesling
Cut the pike-perch fillet into 8 escalopes.
Sprinkle the finely chopped shallots into a buttered dish,
add the chopped parsley, place the pike-perch fillets on top, pour over the 2 dl Riesling and 2 dl of fish stock.
Poach for about 10 minutes, remove the fillets, reduce the liquid, add the cream, season to taste.
When the sauce is thick and creamy, bind it with the egg yolk,
do not allow it to come to the boil again and add the button mushrooms.
Arrange the fish in a dish, pour the mushrooms on top,
cover with the Riesling sauce and place in the oven.
Sprinkle with the chopped chives, add a puff pastry shape for each person
and serve with Alsatian noodles or spätzele.