Fillet of pike-perch of lake Constance with crunchy potato skin on seasonal salad with vinaigrette
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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
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.
