Christmas Pike-Perch Stuffed with Buckwheat and Wild Mushrooms

Gut the pike-perch, make an incision along the dorsal fins, remove them, and carefully pull out the entrails along with the bones; remove the gills and rinse the fish thoroughly.

Dice the onion and sauté in ghee, then add the chopped mushrooms and cook for another 5 minutes.

Boil the buckwheat in salted water with a bit of ghee for 15 minutes, combine it with the mushrooms and onions, and season with salt and pepper.

Stuff the fish with the filling and secure the edges with wooden toothpicks.

Place the pike-perch on a baking sheet lined with parchment paper and bake at 180 °C for 25 minutes.

For the sauce, finely chop the leek and simmer it in milk for 5 minutes, then blend until smooth and strain.

Return the dairy base to the saucepan, thicken with starch, season with salt and pepper, and once cooled to 50 °C, stir in the copaiba essential oil.