Recipe for Pike-perch fillet with Bavarian risotto and green asparagus

Ingredients

• 1 bunch green asparagus
• 1 young leek
• 30 g butter
• 1 dash mirin
• 40 ml mineral water
• 1 tsp olive oil
• 20 g chopped hazelnuts
• orange zest, salt, sugar
• 150 g Bavarian rice (Chiemgau grain)
• 400 ml chicken stock
• 20 ml white wine
• 35 g mountain cheese, finely grated
• 1 shallot, finely diced
• 60 g clarified butter
• 1 tsp chopped parsley
• 1 pinch of Melange Noir
• 1 pinch of sweet paprika powder
• lemon zest, salt
• 4 pieces of pike-perch fillet (a 100g) without skin
• 8 thin slices of Wammerl bacon
• 2 tbsp sunflower oil
• 1 sprig of rosemary
• 40 g butter
• salt and pepper
• 2 shallots halved and cut into strips
• 100 ml dry white wine (Riesling)
• 5 g fennel seeds, 10 peppercorns, 3 juniper berries
• 70 g cold butter, cut into small cubes
• 40 g creme fraiche
• 80 ml cream
• 100 ml chicken stock
• pepper, cayenne, salt