John Myers
Contents
show
Pikeperch with Potato Topping, Balsamic Lentils and Wine Foam
The perfect pikeperch with potato topping, balsamic lentils and wine foam recipe with a picture and simple step-by-step instructions.
For the pikeperch:
- 5 Pc. Pikeperch fillet without bones
- 1 Pc. Lemon
- 200 g Flour
- 15 Pc. Potatoes
- 150 g Butter
- 3 tbsp Food starch
- Salt pepper
For the lenses:
- 300 g Beluga lentils
- 1 Pc. Onion
- 1 Pc. Carrot
- 2 tbsp Oil
- 600 ml Water
- 6 tbsp Balsamic vinegar
- 3 tbsp Sugar
- 1 bunch Chives
- Salt pepper
For the wine foam:
- 5 Pc. Egg yolk
- 2 tsp Sugar
- 5 tbsp White wine
- Drizzle the pikeperch with lemon juice, season with salt and pepper (generously) and roll in flour on both sides. Dissolve the butter in a saucepan and stir in the starch, here you can also add a little salt and nutmeg. Peel the potatoes and slice them into thin slices, stir with the butter-starch mixture so that all slices are well covered. Take each potato slice out of the mixture and glue it onto the pikeperch like scales. The pikeperch can then be parked in the refrigerator for about half an hour so that the potato top becomes firm and bonds with the pikeperch.
- Cut the onion and carrot into small cubes and sweat with a little oil, add the lentils briefly and sweat with them. Deglaze with 600ml water and simmer for about 30-45 minutes. In the meantime, bring the balsamic vinegar to the boil with the sugar and reduce to 3 tablespoons. Chop the chives and season the lentils with the vinegar reduction, salt and pepper.
- Beat the 5 egg yolks with 5 tablespoons of wine and 2 tablespoons of sugar over the water bath until frothy until a firm foam is formed.
Facebook Comments