John Myers
Contents
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Ingredients
- 2 Pc. Shallots
- 200 g Potatoes
- 1 tbsp Butter
- 100 ml White wine
- 800 ml Fish stock
- 200 ml Whipped cream
- Salt and pepper
- 1 pinch Sugar
- 1 shot Lemon juice
- 300 g Pikeperch fillet
- 1 tbsp Fennel seeds
- 0,5 Pc. Beetroot tubers
Instructions
- One day before, peel and dice the shallots. Peel, wash and dice the potatoes. Clean the fennel, remove the stalk and cut into strips. Put the cut green with about 50 g of fennel in the fridge for the next day.
- Then sauté the shallots, potatoes and fennel in butter. Deglaze with the wine, add the stock and cook for 15 minutes. Then add the cream, bring to the boil for a short time and then puree the vegetables. Season with salt, pepper, sugar and lemon juice. Let cool down and chill until the next day.
- 1 hour before serving: Divide the pikeperch into 6 equal pieces. Crush the fennel seeds in a mortar. Finely dice the beetroot and roast in butter. Put everything aside, covered.
- For serving: Finely dice the fennel that was set aside and sauté in butter. Season the fish with salt, pepper and fennel seeds. Fry the fish in hot butter on the skin side for 2-3 minutes, then turn. Set the pan aside, let the fish rest for 2 minutes. Heat the soup and season to taste. Then whip up frothy with the hand blender and distribute in bowls. Serve garnished with fish, fennel and beetroot.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 2.9gProtein: 5.1gFat: 6g
