Tuesday, 30 May 2017

Pike-Perch with White Wine Sauce and Parmesan Potatoes

This is a recipe from Michelin Star Chef Léa Linster. She is a chef from Luxemburg. I did some shortcuts but the end result was scrumptious non the less. For a midweek meal, it is manageble in a bit less then an hour.

I am a huge fan of regional fish, I like trout and char, it is a pity that pike-perch is not so easy to get. It is a wonderful kind of fish. You have to pull all the fishbones out, this takes a bit of time.

recipe for 4:
700 g pike perch
2 onions
1 clove of garlic
3 tbsp water
100 ml fish or chicken stock
100 ml Riesling or any other white wine
200 ml double cream
piment d´Espelette
salt and pepper
4 slices of baguette and some butter to smear it 
8 potatoes
2 tbsp breadcrumbs
2 tbsp grated parmesan
4 stalks of parsley
1 knob of butter
1 tsp rapeseed oil
1 tbsp flour

Start with the white wine sauce, it takes the longest time.
Chop onions and garlic very fine and in a small pot in some oil on medium heat sauté them until softened. Add 3 tbsp of water, close the lid and cook for 10 minutes.
Preheat the oven 180 C.
Mix stock, wine and 50 ml of double cream and add it to the onions. Season  with nutmeg, piment d´Espelette and salt and pepper. Cook for 20 minutes. Put in a blender and blitz, pour through a fine sieve back into the cleaned pot. Set aside and keep warm.

During these 20 min, peel the potatoes and cook them in salted water until soft, drain and mash with a fork.
Chop half of the parsley and mix it with parmesan and breadcrumbs.
Mix this into the mashed potatoes.
Put the buttered bread into the oven for 10 minutes.
Make for equal portions of the fish, season on both sides, and flour just the skin side.
In some butter with a bit of rapeseed oil, bake the fish on the skin side until it gets golden, turn and let it sit 2 min on this side.
Get the bread out of the oven and put the fish in, skinside up to rest for 5 minutes.
Beat the 150 ml double cream until you have soft peaks.

Dress the mashed seasoned potatotes in the middle of the plate, stick in a piece of bread and lay the fish on to side of it. Get some of the sauce around and drop some quenelles of double cream on top to float. Finish with some parsley leaves.

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