Pike-perch with salmon farce souffléd on lime foam with truffled cauliflower purée

Ingredients for 4 servings:

• 600 g pike-perch fillet(s) without skin
• 200 g salmon fillet(s)
• 100 g cream
• 4 cl Pernod or other anisée
• some salt and pepper
• Lemon juice, freshly squeezed
• 1 small head of cauliflower
• some lemon juice, freshly squeezed
• some salt and pepper
• 50 g flour
• 50 g butter
• 200 ml vegetable stock
• dash of truffle oil
• Handful of red peppercorns
• 100 ml white wine
• 200 g cream
• 100 ml fish stock
• 50 g butter
• 1 lime(s), juice
• some salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Cut the salmon fillet into large cubes and freeze for 20 minutes. Then puree in a food processor, gradually adding the cream. Strain the mixture through a sieve and season with salt, pepper, lemon juice, and Pernod, then chill. Trim and wash the cauliflower, cut it into florets, and cook it in salted water seasoned with lemon juice for about 20 minutes until tender. Puree the cauliflower and the sauce in a blender and keep warm. Brown the butter in a saucepan and dust with flour. Stir the broth and cream into the roux and season the sauce with lemon juice, salt, pepper, and truffle oil. Reduce the white wine for 5 minutes, then add the cream and fish stock. Refine the finished sauce with the butter and season with lime juice, salt, and pepper. Using a piping bag, pipe the salmon farce onto the seasoned zander fillets, about 2 cm thick. Steam the fillets in a steamer or a pot with a sieve at 75°C for about 12 to 15 minutes. The salmon farce will be suffused, achieving a light and fluffy consistency. Whisk the hot lime sauce until frothed with a hand blender, briefly stir in the cauliflower puree, and garnish with a few red peppercorns on the plate.