Clean the mushrooms, rinse the parsley. Chop both finely. Steam together with 2 tbsp. whipping cream in a saucepan until soft. Season with salt and pepper. Mix egg yolks with a tbsp. Mix the egg yolks with a tbsp. of wine and stir into the hot mushroom mixture. Chill immediately.
Coat the skin sides of the fish fillet with the mushroom sauce, roll up. Tie tightly with spaghetti. Remove skin from shallots and chop finely. Melt 25 g butter in a shallow saucepan, sprinkle in shallots, add fish rolls. Pour in remaining wine and whipping cream. Season with salt and pepper. Spread breadcrumbs and butter flakes evenly on top.
Cook fish in oven heated to 200 °C (gas mark 3) for about 10 minutes. Finally, mix finely chopped dill into the sauce. Garnish pike-perch rolls with dill, lemon and perhaps steamed mushroom slices.
Serve with potatoes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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