Instructions:
1. Leave dried mushrooms to soak in cold water for several hours, boil them until soft and strain.
2. Put finely chopped marjoram into softened butter, mix, make a roll wrapped in food-packaging cling film and leave to cool down in refrigerator.
3. Pour cold water seasoned with caraway seeds and salt onto the grout and boil until soft.
4. Strain the cooked groat and place in a casserole with strained mushrooms and a piece of butter, add garlic mashed with salt, caraway seeds and marjoram and blend everything.
Pike-perch fillets:
5. Season the pike-perch with salt and pepper and fry on both sides on heated oil, first with the skin facing down, for about 10 minutes. Add a tablespoon of butter and leave to melt.
6. Arrange the groat risotto and the pike-perch on a plate, season the pike-perch with pepper and salt and garnish with a circle of herb butter melted before serving. Garnish the meal with fresh chopped herbs.