John Myers
Ingredients for 4 servings:
- 600 g fish fillet(s) (pike-perch fillet with skin)
- 2 tbsp sugar
- 60 ml balsamic vinegar
- 500 ml beetroot juice
- 5 beetroot
- cumin
- Salt
- pepper
- 1 tsp cornstarch
- 200 ml vegetable oil
- 250 g butter
- 1 bunch tarragon
- 1 shallot(s)
- 200 ml dry white wine
- 200 ml fish stock
- 100 ml cream
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
Recipe from the fine kitchen
Peel three beets and slice into thin strips. Caramelize the sugar, deglaze with the balsamic vinegar and beetroot juice, and reduce by half. Add the beetroot strips, season with cumin, salt, and pepper, and simmer over high heat for about 30 minutes. Allow to cool, stir in the cornstarch, and bring back to a boil. The sauce should have a thick consistency. Keep warm. To make the tarragon sauce, first puree the tarragon leaves with a little oil. Finely chop the shallot and sauté in a little butter. Add the white wine and reduce until reduced – at least by a third. Pour in the fish stock and reduce again. Add the cream and bring to a boil briefly. Whisk in the ice-cold, diced butter until thickened. Do not allow the sauce to boil again! Mix in the tarragon puree and season with salt and pepper. Peel the two remaining beetroots and slice or slice thinly. Deep-fry in hot oil. Divide the zander fillets into portions and cut several slits in the middle of the skin to prevent the fish from shrinking during frying. Season with salt and pepper and fry skin-side down in hot oil for two minutes. Turn over and let it cook. To serve, place a portion of the beetroot jelly in the center of the plate. Place a few slices of fried beetroot on top and arrange the zander fillet on top. Pour the tarragon sauce around the edges. Serve with herb rice or risotto.
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