8 medium-sized perch fillets
100 g butter
150 g ripe sweetbreads
100 g morels, blanched at least twice, chopped
30 g butter
2 dl whipping cream
salt and pepper from the mill
50 g prawns, peeled
1. Remove all bones from the perch fillets. Season the fillets with salt and fry them quickly in butter. Set aside and keep warm. Handle the fillets with care, so that they do not break up.
2. Cut the ripe sweetbreads into small cubes.
3. To remove the poison, bring the morels to the boil at least twice in two different changes of water. Then fry the morels, leek and sweetbreads lightly in butter. Add the cream and simmer until the cream has thickened. Season with salt and pepper, add the dill. Add the prawns immediately before serving, so that they do not toughen.
4. Place on each plate, first, a perch fillet, inside uppermost. Place some hot stuffing on top and cover with a second fillet, outside uppermost. Decorate with dill and serve with boiled potatoes and vegetables.