Pike perch with tkemali from pickled gooseberries

Prepare pickled gooseberries. Wash the berries, cut off the tails with scissors, and arrange them in jars.

Boil 500 ml of water, add vinegar, kaffir lime, lemongrass, thinly sliced ginger, salt, and sugar. Bring to a boil again, pour the hot brine into jars with gooseberries and leave at room temperature for 2 days. Then cover the jars with lids (do not screw on!) and place in the refrigerator. After 2 weeks, the gooseberries can be eaten.

Prepare tkhemali. Place cilantro, dill, spinach, 350 grams of pickled gooseberries, coriander, honey, soy sauce, and garlic in a blender. Blend until smooth. Then continue blending while slowly adding olive oil to create a thick emulsion.

Prepare Borodinsky crumb. Cut the crust off the bread, dice the crumb into cubes, and dry it in the oven. Then grind it into crumbs in a blender.

Prepare the pikeperch. Melt butter in a pan with a sprig of thyme; once heated, place the pikeperch fillets skin-side down. Fry for 1-3 minutes (depending on fillet thickness), then flip, season with salt and pepper. Wait until the flesh turns white and stops being transparent, then remove the pikeperch from heat.

Place the fillet on plates, drizzle with gooseberry tkhemali, and arrange pickled gooseberries nearby. Sprinkle the fish with Borodino bread crumbs, garnish with greens, and serve.