John Myers
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Pikeperch Fillet with White Balsamic Foam
The perfect pikeperch fillet with white balsamic foam recipe with a picture and simple step-by-step instructions.
Pikeperch:
- 1 kg Pikeperch fillet
- 1 tbsp Clarified butter
- Salt
- Pepper
Lenses:
- 300 g Beluga lentils
- 1 Pc. Celery sticks
- 1 Pc. Carrot
- 1 Pc. Bay leaf
- 1 tsp Dried thyme
- 2 tbsp Butter
- 1 Pc. Onion red
- 150 ml Chicken or vegetable broth
- 2 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 2 tsp Sugar
- 1 tsp Dijon mustard
- Salt
- Pepper
Parsnip puree:
- 600 g Parsnips
- 2 Pc. Potatoes
- 100 ml White wine
- 100 ml Cream
- 100 ml Broth
- 50 g Butter
- Salt
- Pepper
- Nutmeg
- Pimento
Balsamic foam:
- 1 Pc. Shallot
- 1 tbsp Butter
- 100 ml Bianco balsamic vinegar
- 200 ml Chicken or vegetable broth
- 100 ml Cream
- Salt
- Pepper
- 0,5 tsp Lecithin
Lenses:
- Soak the lentils in cold water for about 2 hours.
- Sweat the onion in a tablespoon of butter, sprinkle with sugar. Continue frying until the sugar is caramelized, then deglaze with balsamic vinegar and add the stock. Let everything simmer over low heat until the onions almost crumble. Then place in a tall container or in a blender and mix with a teaspoon of mustard, 2 tablespoons of olive oil, salt and pepper with a hand blender to a creamy sauce.
- Cut the carrot and celery stalk into small cubes. Sweat in a saucepan with a tablespoon of butter. Add the drained lentils, bay leaf and thyme, pour in water and cook for about 15 minutes. When the cooking time is over, drain and add the sauce.
Parsnip puree:
- Peel the parsnips and potatoes and cut into small pieces. Cook in salted water for about 20 minutes. Add 100 ml of white wine and cook for another 10 minutes. Then pour off, add butter, cream, broth, nutmeg, allspice, salt and pepper and mix with the hand blender to a creamy puree, if necessary add the broth.
Balsamic foam:
- Chop the shallot and sauté in butter. Deglaze with balsamic vinegar, add the stock and season with salt and pepper. Simmer and add cold cream just before serving.
- Add the lecithin and froth up with the hand blender (the sauce must not be too hot before it is frothed with the lecithin).
Pikeperch:
- Cut the pikeperch fillets into pieces of the same size and remove bones. Salt and pepper.
- Put the butter lard in the pan. Put the pikeperch with the skin side in the hot pan and fry for 2 minutes until crispy, then fry again for 1 minute on the meat side. Arrange the pikeperch on the lentils and the puree and finally pour the foam on top.
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