This is a great dish that may be served with boiled potatoes.

Ingredients

• 17 – 20 oz scaled fillets pikeperch with or without the skin
• 11 oz fresh cep mushrooms
• 1 finely sliced onion
• 10 oz crème fraiche
• Freshly ground black pepper
• A few twigs of rosemary
• Salt
• Butter
• A couple tbs. of white wine

Clean the mushrooms and then cut into fingertip sized cubes. Let the onion sizzle in butter, add the mushrooms and leave to sizzle for a few minutes. Add the crème fraiche and simmer for 3-4. Season with salt and pepper and add a few twigs of rosemary to give a nice aroma to the sauce.

Heat a frying pan. It has to be very hot. Sprinkle salt and put in the fish fillet. If the fillet has skin, leave the skin side u. Turn over after 30 seconds.

Put the fillets on a greased oven tray with a few knobs of butter on the fish and sprinkle the white wine over. Cook in a 392 degree oven for around ten minutes. Serve the dish with some fresh finely chopped rosemary.