John Myers
Contents
show
Pikeperch Fillet with Ginger Mountain Lentils on Lemongrass Foam
The perfect pikeperch fillet with ginger mountain lentils on lemongrass foam recipe with a picture and simple step-by-step instructions.
== FOR THE ZANDER FILETS ==
- 800 g Pikeperch fillet, fresh, with skin
- 4 tablespoon Rapeseed oil, cold-pressed
- 3 tablespoon Butter, unsalted
- 2 Branches Thyme, fresh
- Salt, coarse
== FOR THE GINGER MOUNTAIN LENS ==
- 300 g Mountain lenses
- 750 ml Water, for soaking
- 5 piece Shallots
- 2 piece Garlic cloves
- 40 g Ginger, fresh
- 40 g Butter, unsalted
- 3 teaspoon Curry powder, mild
- 400 ml Tomato juice, fresh
- Salt, fine
- 4 piece Lime leaves, fresh
- 2 piece Limes, untreated, the juice and the zest of it
- 2 Stems Mint, fresh
- 2 Stems Coriander, fresh
== FOR THE LEMON GRASS SAUCE (FOAM) ==
- 3 tablespoon Coconut flakes
- 2 piece Shallot
- 2 tablespoon Rapeseed oil
- 6 Stems Lemongrass, fresh, from the Asian store
- 2 teaspoon Curry powder, mild
- 300 ml Fish stock, ready-made product or homemade
- 300 ml Vermouth, drier
- 200 ml Coconut milk, unsweetened
- Lemon juice, freshly squeezed and strained
- Salt, fine
For the pikeperch fillets:
- Debone the pikeperch fillets, rinse and pat dry with kitchen paper. Divide the pikeperch fillets into 4 portions. Heat the cold-pressed rapeseed oil in a pan. Fry the pikeperch fillet portions on the skin side until crispy and light brown. Turn down the temperature. Turn the pikeperch fillet portions, add unsalted butter and fresh thyme and let steep for about 4 minutes. Season with sea salt and keep warm.
For the ginger mountain lentils:
- Soak the mountain lentils in about 750 ml of cold water overnight. Drain the lentils in a sieve, but catch the soaking water. Drain the mountain lentils well.
- Peel the shallots, the cloves of garlic and the fresh ginger, dice everything finely and sauté in the unsalted butter until translucent. Add the well drained mountain lentils and sauté briefly. Dust the mild curry powder over it and fry briefly.
- Add the fresh tomato juice, a little fine salt and the fresh lime leaves. Cook the lentils soft for about 15 minutes over low heat. If you like, gradually add a little soaking water in smaller quantities. The result should be a very creamy consistency. Season to taste with freshly squeezed and strained lime juice and a little lime zest as well as a little fine salt.
- Rinse the fresh mint and fresh coriander, shake dry and pluck the leaves from the stems.
- Cut the leaves into fine strips and stir into the lentils.
For the lemongrass sauce (foam):
- Toast the coconut flakes in a pan without fat. Finely dice the shallots. Heat the rapeseed oil in a saucepan and fry the shallot cubes in it. Remove the hard outer leaves, the ends of the roots and the tips of the fresh lemongrass. Cut the lemongrass very finely, add to the shallots and fry briefly.
- Add the mild curry powder and coconut flakes and fry briefly. Deglaze with fish stock and dry wormwood and slowly reduce everything by half. Strain the sauce through a fine sieve. Add the unsweetened coconut milk, heat briefly and season with freshly squeezed and strained lemon juice and fine salt.
Serving:
- If you like it, shape the lentils in a metal ring and place them on preheated plates.
- Place the pikeperch on top.
- Foam the lemongrass sauce and arrange it next to the lentils.
A notice:
- Instead of the lemongrass foam, a beetroot foam also works well.
Facebook Comments