Lift the skin and roll the fillets in plastic film, 1 by 1. Bake in the oven (put a bucket of water at the bottom of your convection oven) at 53°C for about 15 min.

Use softened butter and mix all the ingredients together. Roll out between 2 baking papers.
Cut rectangles the size of the pike perch fillets and keep cool.

Raise the caramel temperature. Add the spices, vinegar and soy sauce.
Let reduce by half then add the veal stock.
Beat with butter (add a knob of cool butter and beat until it melts to shine the sauce).
Rectify the seasoning if necessary.

Peel and wash the vegetables, mix them with a robot then make them sweat in butter.
Add thyme, white wine and sugar.
Reduce to dry and add the cream.
Cook for 20 minutes over low heat (no colouring).
Rectify seasoning if necessary.

Blanch the cress.
Let cool.
Add milk, lecithin and emulsify everything.

Cut the large ceps into cutlets and pan-fry them at the last minute.
Make small dices with trimmings and cap hats.
Make sweat in butter.
Empty the stems and stuff them with mashed potatoes.
Make sweat in butter and keep them.

Boil the potatoes with their skin.
Peel and crush them with butter.
Check the seasonning.

Preheat the oven to 140°C.
Mix the almond powder and 125g of icing sugar.
Add the remaining icing sugar and the cep powder.
Mix again and sift.
Beat the egg whites in meringue with the sugar (half at the beginning, the rest being worked).
Gently stir in the meringue.
Beat until a homogeneous mixture is obtained.
Poach the macarons on a regular basis on a plate and cook them for about 5min with a closed oven door, and for 10min with an half open oven door (about 2cm).