Shape finely chopped shallots in a sauté pan.
Season pike-perch fillets with salt and pepper mill and also place in sauté pan.
Pour good white wine and poach for 3 minutes with the lid closed. Remove pike-perch and keep warm.
Pour cream, cook a little bit and mix in 3 small Bel Paese spread kaesli away from the fire.
Refine with whipped cream as needed.
Add chives and season with salt, cayenne and lime juice.
Make couscous with tomato jus and a little poultry bouillon paste with closed lid for 2-3 min.
Roast the green mini lentils hot in clarified butter until crisp.
Fold into the couscous together with the red lentils and add fresh mint to taste.
Pike-perch fillets in chive sauce with lentil couscous’ 1 kg pike-perch fillets without skin-mass adapt chicken soup, grained or paste
Our tip: Always use fresh chives if possible!
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