John Myers
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Fine Pikeperch Fillet on Pasta with Herb-tomato Sauce
The perfect fine pikeperch fillet on pasta with herb-tomato sauce recipe with a picture and simple step-by-step instructions.
for the fish
- 4 Spring onions
- 4 Salt
- 4 Sugar
- 1 pinch Freshly grated nutmeg
- 1 tsp Butter
- 400 g Pikeperch fillet
- 1 tsp Flour
- 1 tbsp Extra virgin olive oil
- Salt and pepper
- 2 pinch Raz El Hanout / Spice Mix
- 1 tsp Butter
for the tomato sauce
- 1 Diced shallot
- 1 tbsp Extra virgin olive oil
- 2 tbsp Cognac
- 2 tbsp Noilly Prat
- 50 ml White wine dry
- 100 ml Poultry stock
- 1 Garlic clove peeled and bumped
- 100 ml Chunky tomatoes
- 1 Star anise
- Thyme
- Basil
- Tarragon
- 2 tsp Butter
- 50 g Cream
- Salt and pepper
- Raz El Hanout / Spice Mix
- Sugar
- 0,5 tsp Fish soup paste
the sauce
- In a small saucepan, sauté the shallot cubes in olive oil. Deglaze with cognac, Noilly Prat and white wine and simmer for 5 minutes. Pour in the stock and tomatoes. Let an anise star and the garlic clove simmer for 20 minutes. Remove the star anise and garlic clove again. Add herbs as desired. Stir in butter and cream. Season to taste with salt, pepper, raz el hanout and sugar. Season with the fish soup paste and thicken, keep warm.
the pasta
- Clean and wash the spring onions and cut into fine rings. Sauté in the butter until soft and season with salt, sugar and nutmeg. Cook the pasta in salted water until al dente. In the meantime, continue with step 3.
the fish
- Flour the fish fillets on the skin side. Fry the meat in the olive oil over medium heat for one minute. Then turn, season, add butter to the fish and fry until the end, scooping some clarified butter over the fillet (arosing).
to dish out
- Mix the pasta and spring onions, napkin with the pasta sauce on a deep plate and serve the pikeperch with the skin side up. Enjoy your meal!
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