Instructions: Scale the pike-perch and make an incision in the skin with a sharp knife. Fry in a teflon skillet in corn oil on both sides, and season.

In the meantime, reduce the fish stock to half the quantity. Mix in the anchovies, capers, and the cold butter knobs, then add the whipped cream. Slice the Jerusalem artichokes and fry in oil.

Place the fish on a serving platter, pour some gravy over it, top with Jerusalem artichokes, decorate with parsley and celery leaves.

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