Polenta with Fresh Corn, Fried Pike Perch and Saffron Sauce

Remove leaves, tips and threads from the corn cobs. Use a sharp knife to cut off the kernels close to the cob.

Peel the onion, cut it finely and sauté it in a pot with butter. Briefly sweat the corn kernels, add the milk and vegetable stock and cool for 2 minutes. Briefly puree with a hand blender. Add the polenta and thyme sprig and simmer over low heat for 2 - 3 minutes, while constantly stirring. Remove the pot from the stove, cover it and let it steep for 15 minutes.

Season the pike with salt and pepper. Heat olive oil in a pan and place the fish skin side down. Fry until crispy for about 5 minutes, then add the thyme and butter. Flip the pike over with a pallet. Switch off the heat and use a spoon to pour the thyme butter over the fish several times (for about 10 - 15 seconds).

While frying the fish, heat the saffron sauce. Season the polenta with salt and chili powder and stir in the cottage cheese.

Arrange the polenta on a plate, place the fish on top and add the sauce.