Oven temperature: 180°C /350°F
Prep. time: 15 minutes
Cooking time: Under 45 minutes

1. Fillet the fish, leaving the skin on, and cut into portions.
2. Chop all the vegetables for the lentil garnish into small pieces; sweat them in a saucepan or Dutch oven; add the smoked bacon, bouquet garni and lentils. Add enough chicken stock just to cover and cook covered over low heat.

Making the sauce

1. Meanwhile, in a hot skillet cook the brown sugar with the 2 tbsp. butter until it is a nice caramel color;
2. deglaze with the cider vinegar, reduce by half, then add the chicken stock and half vanilla bean; reduce again by half and whisk in the butter.

Cooking the fish and presentation

1. Season the fish portions on both sides with salt and pepper; cook skin side down in butter for a few minutes in a skillet; place the pan in the oven and finish cooking at 180° C (350° F) for about 5 minutes;
2. lay the fresh bay leaves flat on a baking sheet and pass under the broiler for a few seconds;
3. in the center of each plate arrange some of the drained lentils with a few shavings of raw foie gras, surrounded by some bay leaves.
4. Place the pike-perch, skin side up, on the lentils; spoon some of the vanilla caramel sauce all around; garnish with sprigs of chervil.