Perch Fillets with Mushroom Crust

Cook the wild rice according to package instructions in salted water for about 40 minutes. Meanwhile, trim mushrooms, clean with a brush and chop finely. Peel shallots and chop fine.

Heat ½ tablespoon oil in a pan and fry half of the shallots over medium heat until translucent. Add mushrooms and continue cooking until the liquid has evaporated.

Rinse parsley, shake dry, pluck off leaves and chop finely. Mix with mushrooms and season with salt and pepper. Remove from heat and let cool.

Blanch tomatoes in boiling water, peel, cut in half, remove seeds and dice finely. Rinse thyme, shake dry and pluck leaves.

Heat ½ tablespoon oil in another pan and sauté remaining shallots over medium heat until translucent. Add diced tomatoes, tomato paste and thyme and sauté for about 2 minutes.

Add the white wine (or grape juice with fish stock) and let it boil over medium to high heat until reduced to about half, 10-12 minutes.

Add the fish stock and let boil over high heat until reduced to about 1/3, for another 10-12 minutes.

Stir in crème fraîche and let the sauce simmer on low heat until creamy, about 10 minutes. Squeeze half a lemon. Season the sauce with salt, pepper and a little lemon juice and keep warm.

Chop the toast coarsely and finely chop in a mini food processor. Mix with the cooled mushroom mixture.

Rinse perch fillets, pat dry and sprinkle with the remaining lemon juice. Put the mushroom mixture on one side of the fillets and press gently.

Heat the remaining oil in a large pan and fry the fish fillets on each side for about 5 minutes over medium heat. Turn with the broadest possible spatula without openings to ensure that the mushroom mixture does not drop off.