John Myers
Contents
show
Ingredients
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
Instructions
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.
Nutrition
Serving: 100gCalories: 91kcalCarbohydrates: 7.7gProtein: 3.1gFat: 5g
