Remove the peel from the potatoes, rinse and drain them, grate them into small slices and dry them well with kitchen roll. Always put several slices on top of each other and cut out circles (2 cm ø) with the cookie cutter.
Cut the pike-perch fillets diagonally in half, season with salt and season with pepper. Melt the butter in a saucepan. Place the pike-perch fillets on a plate. Brush the skin side of the fillets thickly with beaten egg yolk. Glue the potato circles on top, slightly overlapping each other as scales. Spread the liquid butter on the potato scales.
Put the pike-perch fillets in the refrigerator and let the butter set in 20 min.
Heat the oil in a frying pan not too high. Pour in the pike-perch fillets, scale side down, and roast them at a low temperature for 5-6 min until golden brown. Season the fish again with salt and pepper. Add the thyme sprigs to the frying pan and fry. Turn the fish to the other side, season with salt and fry for 1 minute more.
Sprinkle a little thyme over the pike-perch fillets, arrange them on sour lentils and bring to the table.
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