1. Make the pike perch brawn. Remove the pike perch fillet (underbelly) without skin and mince it. Add some cream, season with salt and pepper, then push it through a sieve to avoid bones. Cover a baking tray with a food film. Place the rest of the pike perch fillet (skin side down) on it and spread the minced fish (thin layer) on top. You can add a layer of briefly cooked carrot as well. Bake in a pre-heated oven at 80°C until the fish brawn reaches the internal temperature of 65°C.

2. Clean the parsnip roots, chop into smaller pieces and cook until softened. Drain, season with salt, add half a tablespoon of butter and blend until puree consistency.

3. Place a piece of cooled pike perch brawn on a plate. Add a slice of dark bread (you can fry it in butter beforehand) and parsnip puree on the side. Decorate with a sprig of dill.