John Myers
Ingredients for 4 servings:
- 500 g parsley root(s)
- 200 ml chicken stock
- 150 ml whipped cream
- salt and pepper
- 1 tbsp lemon juice
- 4 shallots
- 2 tbsp sugar
- 350 ml red wine, dry
- 1 sprig of thyme
- 150 ml port wine
- 90 g butter, cold, diced
- 1 bunch of parsley
- 30 g walnuts
- 1 tsp lemon peel, organic
- 2 tbsp panko
- Sea salt, coarse
- 400 g pike-perch fillet(s) with skin, boneless
- 2 tbsp olive oil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
the recipe comes from a cooking class
For the mash, peel the parsley roots and cut into approximately 2 cm pieces. Place the parsley roots in a saucepan with the stock, cream, and a pinch of salt and cook for 15-20 minutes. Then drain the stock into a separate container and set aside. Mash the parsley roots and add the reserved stock, depending on the desired consistency. Season with lemon juice and salt. Finely dice the shallots and sauté in a pan with a little oil until translucent. Add the sugar and let it caramelize until light brown. There’s no need to stir, but watch the temperature; if the sugar gets too dark, it will taste bitter. Deglaze with red wine and reduce by half. The sugar will now dissolve back into the sauce. Add the thyme and port wine and reduce to approximately 100 ml. Remove the pan from the heat and stir in 80 g of cold butter pieces, season with salt and pepper. Wash 1 bunch of flat-leaf parsley and separate the leaves from the stalks. Purée in a blender along with the walnuts, lemon zest, and panko bread crumbs. Add the olive oil and mix. Generously season the zander with coarse sea salt on both sides. Fry skin-side down in a non-stick pan with plenty of olive oil for about 4-5 minutes. Add the remaining butter, turn the fillets over, and cook over very low heat for about 1 minute. Divide the parsley root mash among the plates. Place the zander on top, skin-side up. Sprinkle with the walnut crumbs and arrange the port wine butter next to it, and serve.
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