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Fillet of pike-perch

 
Peel the potatoes and cut them into wafer-thin slices with a slicing machine.
 
Season the pike-perch fillets with salt.
 
Place the potato slices in a flaky manner on the skin-free side of the pike-perch loin fillets.
 
Salt again.
 
First fry the pike-perch fillets on the potato side in olive oil until...

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Fillet of pike-perch

 
Peel the potatoes and cut them into wafer-thin slices with a slicing machine.
 
Season the pike-perch fillets with salt.
 
Place the potato slices in a flaky manner on the skin-free side of the pike-perch loin fillets.
 
Salt again.
 
First fry the pike-perch fillets on the potato side in olive oil until golden yellow, then turn them over and fry the other side as well.
 
Cook for two minutes in the oven at 240 °C 
 
 
Vinaigrette
 
Cut the spring onion and shallot into fine rings.
 
Finely chop the chives and parsley.
 
Cut the capers in Brunoise.
 
Chop the boiled egg.
 
Mix all ingredients together.
 
Add the olive oil and red wine vinegar and Season to taste with salt and pepper, Lemon zest and mustard.
 
Finally, add the cut capers.
 
 
Seasonal salade
 
Add all ingredients together.
 
Season to taste with salt and pepper from the mill.
 
Arrange the salad. Arrange nicely with the Sakura mix, balsamic vingar, rose pepper an pistachios.
 
Finally, garnish with the flûtes.

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Ingredients 4 persons
  • FILLET OF PIKE-PERCH
  • 2 pike-perch loin fillets
  • 2 large potatoes
  • 1 pinch of salt
  • 1 tbsp olive oil
  • VINAIGRETTE
  • 1 spring onion
  • 1 shallot
  • 10 g chives
  • 10 g Italian parsley
  • 1 pickle
  • 1 boiled egg
  • 1 dl olive oil
  • 0.5 dl red wine vinegar
  • 10 g mild mustard
  • zest of 1 Lemon
  • 1 pinch of sal
  • 1 pinch of pepper
  • 10 g capers
  • SEASONAL SALADE
  • 60 g green leaf salad
  • 40 g carrots
  • 40 g cucumbers
  • 20 g red onions
  • 6 g garden herbs
  • 40 g pomegranate seeds
  • 40 g honeydew melon
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 pinch of salt
  • 3 turns pepper mill
  • 8 g Sakura Mix
  • Little balsamic vinegar
  • 1 pinch of rose pepper
  • 8 g pistachios
Recipes. The Cook & Chef Institute