Pike-perch with Beetroot and Pea Purée
Golden-seared pike-perch is served with a creamy horseradish sauce, sweet-and-tangy marinated beetroot with caramelized goat cheese, and a smooth pea purée. Crispy sage and fresh blueberries add texture and a bright fruity note. The dish combines earthy, savory, and fresh flavors into an elegant main course.
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Ingredients
Zander
- 2 Piece Zanderfilet
- 1 Tbsp Flour
- 1 Tbsp butter
- 1 Tbsp Pflanzenöl
- 0.5 tsp Salz
- 0.25 tsp Schwarzer Pfeffer
Rote Bete mit Ziegenkäse
- 2 Piece Rote Bete
- 2 Slice Ziegenkäserolle
- 1 tsp Honig
- 1 tsp Balsamic vinegar
- 1 tsp Olivenöl
- 1 tsp Brown sugar
- 1 Sprig Thymian
- 0.5 tsp Salz
- 0.25 tsp Pfeffer
Erbsenpüree
- 25 g Erbse
- 1 Piece Schalotte
- 1 Tbsp butter
- 5 ml Sahne
- 1 Pinch Zucker
- 0.5 tsp Salz
- 0.25 tsp Pfeffer
Meerrettichsauce
- 1 Piece Schalotte
- 1 Tbsp butter
- 1 ml Gemüsebrühe
- 15 ml Sahne
- 2 tsp Meerrettich
- 1 tsp Zitronensaft
- 0.5 tsp Salz
- 0.25 tsp weißer Pfeffer
Garnitur
- 6 Sheet Salbeiblatt
- 1 Tbsp butter
- 8 Piece Heidelbeere
Preparation
1. Prep the fish
Pat the pike-perch fillets dry, check for bones, and season with salt and pepper. Dust the flesh side very lightly with flour and tap off any excess.
2. Pan-fry
Heat the oil in a nonstick pan and fry the fillets over medium heat until golden brown. If the fillets have skin, start skin-side down and cook for about 4–5 minutes, then turn carefully. Add the butter and finish cooking for another 2–3 minutes depending on thickness. The fish should stay juicy inside but be fully cooked.
3. Marinate
Slice or shave the pre-cooked beetroot as thinly as possible. Stir together the honey, balsamic vinegar, and olive oil to make a marinade, season with salt and pepper, and let the beet slices sit in it for about 15 minutes.
4. Caramelize
Sprinkle the goat cheese slices with a little brown sugar and, if desired, season with finely chopped thyme. Just before serving, caramelize them with a blowtorch or gratinate under the oven grill until the surface is golden brown. The cheese should stay soft inside.
5. Cook the purée
Finely dice the shallot and sweat it in butter until translucent. Add the peas, cook briefly, then pour in the cream and a small splash of water. Simmer gently for about 4–5 minutes until the peas are tender.
6. Blend and season
Then blend until smooth and season with salt, pepper, and a pinch of sugar. Pass through a fine sieve if needed and keep warm.
7. Cook the sauce
Finely dice the second shallot and sweat it in butter until translucent. Deglaze with the vegetable stock, let it reduce a little, then add the cream. Simmer over low heat for a few minutes until the sauce lightly thickens.
8. Finish
Blend the sauce finely if desired. Stir in the horseradish at the very end and season with lemon juice, salt, and white pepper. Do not boil it vigorously afterward so the delicate horseradish flavor stays intact.
9. Fry the sage
Heat the butter for the garnish in a small pan and fry the sage leaves for a few seconds until crisp. Drain on paper towels.
10. Plate
Spoon a little horseradish sauce onto warm plates and arrange the fried pike-perch fillets on top. Fan out the marinated beet slices slightly overlapping and place a slice of caramelized goat cheese on each. Shape the pea purée into a quenelle with two spoons or place it as a small mound beside the fish, then garnish with the crispy sage leaves. Scatter a few fresh blueberries decoratively over the plate and serve immediately.