John Myers
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Pikeperch with Veal Head and Pumpkin
The perfect pikeperch with veal head and pumpkin recipe with a picture and simple step-by-step instructions.
pumpkin puree
- 2 Pc. Hakkaido pumpkin
- 3 tbsp Salt
- 3 tbsp Sugar
- 200 g Butter
- 30 ml White wine vinegar
Veal lettuce
- 1 Pc. Vegetable onion
- 2 Pc. Bay leaf
- 10 Pc. Peppercorn white
- 2 Pc. Cloves
- 1 tbsp Mustard seeds
- 100 ml White wine
- 20 g Salt
vinaigrette
- 1 tbsp White wine vinegar
- 2 tbsp Rapeseed oil
- 1 tbsp Pumpkin seed oil
- 1 tbsp Granulated Dijon mustard
- Salt
- Black pepper from the mill
Beurre blanc
- 1 Pc. Pikeperch
- 1 Pc. Vegetable onion
- 1 Pc. Leek
- 1 Pc. Celery
- 1 Pc. Parsley root
- 1 Pc. Carrot
- 50 ml White wine
- 50 ml Water
- 100 g Butter
Decoration
- 5 tbsp Pumpkin seed oil
- 5 tbsp Pumpkin seeds
Veal lettuce
- It is best to remove the hair from the veal mask with a bunsen burner; if that doesn’t work, simply remove the hair with a disposable razor. Then cut the onion into large cubes and put it in a saucepan with the veal mask, the spices and the white wine and fill up with water until everything is covered. Then slowly bring the pot to a boil on the stove; Skim off the resulting foam in between.
- The veal mask is done when it can be easily cut with a paring knife. When the mask is ready, take it out of the brew, rinse off the spices with warm water and cut the mask. Put the pieces warm and as quickly as possible in a mold lined with cling film and weight down / press down firmly. Then place the veal head in the refrigerator and let it cool for at least 36 hours.
- Then take it out of the mold and cut thin slices with a slicing machine. Cut these slices into fine strips and mix them with the vinaigrette shortly before serving.
- For the vinaigrette, simply put all the ingredients in a bowl and stir.
Pumpkin beads
- Cut out 3 balls per person from the pumpkin with a pearl cutter and blanch them in lightly salted water with the white wine for about 2-3 minutes. Later glaze the pearls in a little fish stock and butter.
- Remove the core of the remaining pumpkin, cut into small cubes and vacuum seal together with salt, sugar and approx. 100 g butter. Cook the vacuum-packed pumpkin in a water bath at 80 ° C until soft and then puree it with the remaining butter and the crème fraîche (if required) in a blender.
Pikeperch
- Remove the scales and fins from the pikeperch, then fillet and pull the bones. Divide the fillet into 5 equal pieces and chill. Now separate the head from the bone and wash, peel and chop the vegetables. Put the vegetables and fish bones in a saucepan and pour over white wine and water. Finally add the spices and cover with cling film.
- Let it simmer slowly on the smallest flame. After about 2 hours, remove the bones with a slotted trowel and pass the stock through a kitchen towel. Reduce the stock depending on the intensity. Cut the butter into small cubes and work it into the stock with a hand blender until it binds.
- Cut into the pikeperch on the skin side, season and fry in a little oil and finish cooking in the oven at 80 ° C. Peel off the skin before serving.
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