John Myers
Contents
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Ingredients
For the fish:
- 800 g Pikeperch fillet
- 1 tbsp Butter
- 1 tbsp Rapeseed oil
- 1 Pc. Clove of garlic
- 3 Pc. Thyme stalks
- Smoked salt
For the beetroot:
- 8 Pc. Beetroot
- 0,5 tsp Espelette pepper
- Lemon zest
- Smoked salt
- Rapeseed oil
- Black pepper
For the yogurt:
- 250 g Greek yogurt 10% fat
- 1 Pc. Garlic
- 0,5 Pc. Lime untreated
- Honey
- Salt
For the passion fruit sauce:
- 8 Pc. Fresh passion fruit
- 5 tbsp Sugar
- 1 Pc. Oranges
Instructions
Yogurt:
- Mix the yogurt in a blender with a little lime zest, the juice of half a lime and a clove of garlic until smooth. Season to taste with honey, salt and pepper, because the yogurt should not be too sour.
Passion fruit sauce:
- Cut the passion fruit in half and scrape the pulp on a piece of baking paper. Sprinkle evenly with 4 tablespoons of sugar and caramelize in the oven at 160 ° C until it is lightly browned and there is hardly any liquid left.
- Caramelize 1 tablespoon of sugar in a small saucepan and deglaze with the freshly squeezed orange juice. Add the caramelized passion fruit and simmer over low heat until it has a creamy consistency.
Beetroot:
- Put the beetroot in a colander and collect the juice. Cut the beetroot into 3x3 cm cubes. Wearing gloves during this step will prevent staining of the hands.
- Pour rapeseed oil, sea salt, black pepper, lemon zest and half a teaspoon of allspice d’Esplette over the beetroot and cover for 2-3 hours.
- Bring the beetroot juice to the boil briefly in a saucepan and thicken with cornstarch.
Pikeperch fillets:
- Wash the pikeperch fillets, pat dry with kitchen paper and remove any bones. Slightly incise the skin side with 4-5 cuts.
- Heat a pan with a little rapeseed oil and fry the fillets on the skin side over medium heat for about 5 minutes. Add a tablespoon of butter, a clove of garlic and the thyme.
- Turn the pikeperch fillets over and let cook for approx. 1-2 minutes, season with a little sea salt.
To serve:
- Put the lukewarm beetroot in the center of the plate, spread 1-2 tbsp of the yoghurt over it. Splot the passion fruit sauce on the beetroot cubes as well.
- Place the pikeperch with the skin side up on the plate and drizzle the butter from the pan over it. Finally, pour the thickened beetroot sauce over the plate.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 11.1gProtein: 15.3gFat: 6.3g
