I associate fish with the Finnish archipelago, which – who’d’ve thought – is my favorite place on earth. So my passion for fish is quite natural. Fish makes me feel at home. When I grew up, there used to be a lot of perch in the brackish water surrounding our summer cottage. Perch is a marvelously versatile fish – it can be steamed, poached, fried or grilled. Or even marinated. I find it most fascinating how acidity turns the translucent, soft meat opaque and firm.
Remove any remaining bones and skin from the perch fillets and them cut into smaller pieces. Marinate the fish in orange juice, white aceto balsamico, fleur de sel and fresh lemon thyme until the fish turns completely white. Depending on the size of the fish pieces, this will take at least 15 minutes but no longer than 1 hour.
Serve with blueberry halves and orange fillets as well as wild rose petals filled with black seaweed pearls. Decorate with bush vetch and wood-sorrel.