Marinated Polish Pike-Perch

800g fillets of pike-perch (zander)
For the marinade: 1/4 litre white wine, some olive oil, dill, rosemary, herb butter, slices of lemon

For the potato fritters:

400g potatoes
1 raw egg
2 tablespoons flour
50g pumpkin and sunflower seeds
Salt, white pepper
Half a glass of olive oil

For the side-dish:

200g goose liver (foie gras); cherry wine

For the sauce:

200g marinated morels
100g marinated crayfish tails
3 tablespoons truffle oil, 4 shallots, 2 tablespoons butter, 100 millilitres white wine, 100 millilitres sour cream, 50 millilitres brandy, a bunch of dill, 1 glass cream, salt and white pepper to taste.

Preparation:

Marinate the fish for about 6 hours. Then cut the fillets into three or four portions. (Tip: cut slashes in the skin, so the fish doesn't curl up when you cook it. Sauté the fillets in hot oil, then cook them in the herb butter for another five minutes.)

Potato fritters:

Mix all the ingredients, divide them into small portions and fry them in oil for 2 minutes until they are crisp.

Foie Gras:

Wipe the livers down with a paper towel before you cook them. Then sauté them briefly in oil and pour in the wine.

Sauce:

Mince the shallots and sauté them in oil. Add the minced morels and crayfish tails. Pour in 100 millilitres of white wine and let it simmer over medium heat for five minutes. Stir in the sour cream, let the sauce simmer for another five minutes until it thickens. Season the sauce with a pinch of salt, a little pepper, brandy and dill, according to taste.

Serve on a warmed plate with fresh herbs such as chives and dill, and add the crisp potato fritters. Season with a bit of truffle oil to taste.