Pike Perch in Beet "Log"

	Preheat the oven to 220 °C. Wash the beets, peel them, grate on a coarse grater, and squeeze slightly, leaving some juice and pulp to prevent burning during frying. Finely chop the onion, and crush the garlic using a press. Chop the walnuts in a blender. In a skillet, melt 2 tablespoons of butter and sauté the beets until soft, about 6 minutes.
	In another skillet, heat vegetable oil, add the onion, and fry until golden brown, about 4 minutes. Then transfer the onion to the beets, mix, and simmer over low heat without a lid for another 6 minutes, ensuring the beets do not burn.
	Combine the beets and onion in a deep bowl. Add the garlic and walnuts, and mix. Then add the cheese, egg, starch, turmeric, and mint, and pour in the cream. Season with salt and pepper to taste. Mix thoroughly once again.
	Wash the herbs, dry them with paper towels, and finely chop. Add the remaining butter and mix until smooth.
	Rinse the pike perch fillet and dry it with paper towels. Lightly salt it. On a sheet of foil, lay half of the prepared beets and spread evenly. Place half of the fish on top. Evenly distribute the mixture of oil with herbs over the fish, cover with the second half of the fillet. Then place the remaining beets on top and shape it into a "log" using a spatula.
	Wrap the "log" in foil, making small holes to let excess juice drain out. Place it in a baking dish and bake for 20 minutes. Remove from the oven, drain the excess juice. Transfer the "log" to a serving plate and carefully unwrap the foil. This dish is great served both hot and cold. If served cold, allow it to cool to room temperature before storing it in the refrigerator for a few hours.