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QimiQ
Benefits
Acid, heat and alcohol stable
Binds with fluid - no separation of ingredients
Creamy indulgent taste with less fat
25
medium
Ingredients for 4 portions
600
g
Pike perch fillet
Flour,
coarse grain
1
Egg(s)
Brown bread,
crumbled
3
tbsp
Clarified butter
Lovage
(optional)
Basil
(optional)
For the nettle cream
100
g
Nettle tips
50
ml
Olive oil
1
Garlic clove(s)
50
g
Sour cream 15 % fat
50
g
QimiQ Classic
Wasabi paste
Salt
For the lentils
100
g
Red lentils
Chicken stock
2
Green pepper(s)
1
tbsp
Butter
Method
1.
For the nettle cream, blanch the tips in salted water for approx. 4 minutes. Drain (keep some cooking water on one side), quench with ice cold water and squeeze off excess water.
2.
Place in a bowl with oil, crushed garlic, 60 ml of the water used for blanching, sour cream and QimiQ Classic. Blend smooth and season to taste with salt and wasabi.
3.
Wash the lentils in cold water. Cook until soft and drain.
4.
Chop the pepperoni and fry in hot butter with salt. Add the lentils and season with salt before serving.
5.
Portion the pike perch into 4 or 8 equally sized pieces. Cover the skin side only with flour, whisked egg and bread crumbs.
6.
Melt clarified butter in an oven proof dish. Place the pike perch into the dish with the breaded side down and fry for a few minutes. Turn over and finish in a hot oven at 200° C (fish should be shiny in the middle, approx. 8-12 minutes cooking time).
7.
Serve the pike perch on the lentils with the luke warm nettle cream. Garnish with strips of lovage or basil.
