Pasta dishes are always a good idea!
Pike-perch fillet: Cut the pike-perch fillet lengthwise and spread both inner sides with fish farce. Cut the black walnuts into slices, put them in and fold the pike-perch fillet, then put the herb crust on top and press it a little bit smooth. Bake in the oven at 200 °C for ten minutes until the crust is brown on top. Arrange the pike-perch fillet with Pinot Gris sauce on warmed plates and bring to the table on the spot.
Herb crust for the zander: Stir the room-warm butter until creamy, season with salt and pepper. Add white bread, parsley and walnuts and stir until smooth. Roll out thinly between two layers of parchment paper and set aside to cool.
Fish sauce: Sauté the shallot cubes and extinguish with Pinot Gris. Add fish stock, salt and pepper, reduce and season, perhaps add a little cold butter and whipped cream.
Fish farce: Whisk the ingredients, slightly frozen, in a table cutter until creamy.
Black walnuts: Black walnuts can be purchased at good delis, but of course you can make them yourself. The still unripe, green walnuts have not yet formed a solid kernel. They can be candied (black nuts) by piercing the unripe fruit bodies a few times with a wooden stick and soaking them in sugar solution (1 l of water with 500 g of sugar). After a week, the stock is drained and mixed again with 200 g of sugar.
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