Pikeperch on Polenta with Apple and Leek

5 from 2 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 91 kcal


For the pikeperch:

  • 500 g Skinless pikeperch

For the warm apple salad:

  • 2 Pc. Apples
  • 1 tbsp Sugar

For the steamed leek:

  • 2 Poles Leek
  • Salt
  • Pepper
  • Nutmeg

For the polenta:

  • 200 g Polenta
  • 800 g Milk
  • 10 g Parmesan
  • 10 g Butter
  • Salt
  • Pepper
  • Nutmeg

For the white wine sauce:

  • 100 ml Vegetable stock
  • 50 ml White wine
  • 2 tbsp Mascarpone
  • 0,5 tsp Mustard
  • Salt
  • Pepper


The polenta:

  • For the polenta, heat 800g milk in a saucepan and let it boil over for now. Remove the pot from the stove - clean it - and then go back to the matter with a little more concentration.
  • While stirring constantly, pour in the polenta and then stir for another 3-4 minutes until the polenta sets.
  • Add the butter and the Parmesan, season with salt, pepper and nutmeg. Then put the mixture in a buttered mold and let it cool down. Shortly before serving, cut the polenta into the desired shape and bake again in the pan until golden brown.

The Apple:

  • Cut the apple into 5mm cubes and caramelize with the sugar in the pan over medium heat for about 10 minutes. Swing in it again and again.

The allium:

  • Cut the lower half of the leek into pieces approx. 3cm thick and steam in a saucepan for approx. 15 minutes. Season with salt, pepper and nutmeg.

The pikeperch:

  • Cut the pikeperch into pieces of the same size and roast them in a hot pan. Turn after about 30 seconds and let it steep over medium heat until the fish is nice and translucent.

The white wine sauce:

  • For a suitable sauce, put all the ingredients (except for the mascarpone) in a saucepan, bring to the boil and reduce slightly for 5 minutes. Just before serving, add the mascarpone and, best of all, lightly froth it up with a mixer.
  • Arrange all the ingredients on a saucepan and decorate with olive oil, radishes or fresh dill, for example.


Serving: 100gCalories: 91kcalCarbohydrates: 7.7gProtein: 3.1gFat: 5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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