Ingredients
Recipe for 4 people (starter)
| Pike perch |
| 2 pcs |
pike perch, back piece, with skin |
| 60 g |
butter, soft |
| 1 |
lemon |
| 1 bunch of |
dill |
|
Salt, Pepper |
| Saffron sauce |
| 1 |
onion, peeled |
| 50 g |
celery, peeled |
| 20 g |
butter |
| 1 pinch |
ground saffron |
| 2 dl |
white wine |
| 2 dl |
double cream |
|
Lemon juice, Vegetable stock powder, Salt, Corn flour |
| Potatoes |
| 400 g |
potatoes, waxy, peeled |
| 50 g |
butter |
|
Salt |
| Fennel |
| 2 pcs |
fennel, peeled |
| 1 lt |
vegetable stock |
Preparation
Pike perch
Cut the backs of the pike perch in half to make four pieces. Check that there are no bones. Place in a closed steam container (GN cookware). Finely chop the dill and mix with the zest of one lemon (set the juice of the lemon aside for the sauce). Mix the soft butter with the dill-lemon mixture and spread on the pike perch fillets. Season the fillets with salt and pepper. Cook the pike perch in 60 C steam for 10min.
Saffron sauce
Chop the onion and cut the celery into small cubes. Melt the butter in a saucepan and brown the chopped onion and celery. Add the saffron and season with a bit of salt. Deglaze with the white wine and reduce by about half. Add a little vegetable stock and top up with the cream. Reduce again slightly, mix, season to taste and thicken with corn flour if necessary.
Potatoes
Cut the peeled potatoes into 1cm cubes and steam in a perforated container for 20min (100 C). Take out and turn in the melted butter and salt.
Fennel
Place the peeled fennel in an ovenproof dish and insert the core temperature probe in one piece, then pour hot vegetable stock over it and place in the oven. Core temperature 90 C oven temperature 180 C with top/bottom heat. When the fennel is cooked, cut it open and quarter it.
