John Myers
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Pikeperch Fillet Under Celery Scales and Marinated Wheatgrass Beef Fillet
The perfect pikeperch fillet under celery scales and marinated wheatgrass beef fillet recipe with a picture and simple step-by-step instructions.
For the beef fillet
- 3 tsp Wheatgrass powder
- 100 ml Water
- 1 tsp Salt
- 1 tsp Sugar
For the red wine nage
- 1500 ml Water
- 100 ml Vinegar
- 400 ml Red wine
- 1 tsp Salt
- 1 tsp Pepper
- 1 Pc. Bay leaf
- Fennel seed powder
- 4 Pc. Quartered onions
- 1 Pc. Tomato
- 1 Pc. Carrot
For the pikeperch fillet with celery
- 750 g Pikeperch fillet
- 2,5 Pc. Celery sticks
For the caipirinha sauce
- 1 Pc. Shallot
- 300 ml Fish stock
- 300 ml Cream
- 90 ml Lime juice
- 1 Pc. Lemongrass stick
- Noilly Prat
For the potato chips
- 2 Pc. Sweet potatoes
- 5 Pc. Potatoes
- Olive oil
Beef fillet:
- Mix the wheatgrass powder in 100 ml of water with the sugar and salt, draw up with a syringe and inject into the fillet. Vacuum everything and cook in the Sous vide bath at 54 degrees for about 8-10 hours. Remove from the bag to serve, cut open and serve.
Red wine nage:
- Boil up all the ingredients in a large saucepan. Reduce the heat so it simmer a little. Let it reduce to a third. Season to taste, serve.
Pikeperch fillet:
- Portion the fillet. Calculate about half a stick per fillet, wash and cut into thin slices. Place these on the pikeperch fillet as you like and fry everything in the pan. To keep warm, like to put in the oven at 80 degrees.
Caipirinha sauce:
- Boil all the ingredients in a large saucepan. Reduce the heat so it simmer a little. Let it reduce to a third. Season to taste, serve.
Potato Chips:
- Peel the sweet potatoes and cut into very thin slices. Place these on a baking sheet and brush thinly with oil. Cook in the oven at 120 degrees for about 30 minutes, turning every 5 minutes. Be careful not to discolor or burn the chips. Cook the potatoes whole beforehand, then cut into them and grill them in a pan in the oven.
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