Risotto with fillets of pikeperch braised with bier

Ingredients

• 400g mixed fresh-water fish (trout, char, sturgeon, pikeperch…) – eviscerated and scaled
• Potatos, 1 rather large
• 1 bunch tarragon
• 1 good glass of Prosecco (Valdobbiadene)
• 1 bay leaf
• 1 leek
• 1 carrot
• Salt, pepper
• 1 sprig rosemary
• 1 spoonful paprika
• Flour
• 1 small golden onion
• ½ shallot
• Extra virgin olive oil