Pike Perch Fillet with Marrows and Stone Pine Seeds

Ingredients: 4 marrows, 2 tablespoons garlic oil, 1 tablespoon butter, 1 tablespoon olive oil, a half of thyme bunch, 4 fillet parts of pike perch, salt, pepper, 2 tablespoons stone pine seeds, 4 lemon rings.

Directions: Wash marrows, cut the upper and lower solid parts. Then cut the marrows into thin circles. Heat the garlic oil in the frying pan and fry the marrows on each side until golden brown. Then take the marrows out of pan and put them on the napkins. Fry stone pine seeds in the frying pan without oil and put aside. Wash pike perch fillet, dry it, then season with salt and pepper on each side. Heat the garlic oil and butter in the frying pan. Fry the fillet on each side for 2–4 minutes. Fry a bit the thyme leaves. Take the pike perch fillet out of the frying pan and put the warm marrow rings around it. Spray with lemon juice, put the thyme leaves and stone pine seeds over the top of it. Serve with potato.