Pike-perch riet with olive tapenade

Fillet the pike perch, remove the skin and keep it. Cut the fillet into small pieces.

Melt butter in a pan over low heat.

Put the chopped pike perch in melted butter and simmer until cooked.

Transfer the cooked pikeperch with butter to a bowl and set aside until completely cool.

While the pikeperch cools, whisk the yolks mixed with chili paste, cream, and Worcestershire sauce in a new bowl. Continuing to whisk, gradually add olive oil to this mixture. Cover the resulting emulsion with a lid and place it in the refrigerator.

For tapenade: finely chop olives and capers, mix them, and add extra virgin olive oil and dried anchovy powder.

In a small flame, carefully fry the pike perch skin in vegetable oil on both sides until golden. Then place on napkins to absorb excess fat and wait until completely cool.

Chop the cooled chips from the skin into small pieces. If you have a dehydrator, put it in there for a while.

Mash the pike perch with a spoon. Mix the emulsion with lemon zest, lemon juice, and Dijon mustard, add the pike perch and stir.

Place the rillettes at the bottom of the plate, make a well on top, add tapenade on the side, sprinkle with chopped chips and crushed black pepper. Also, pour a little extra virgin oil into the well.