Recipe search|Sign in
Back

easy &quick

Pike Fillet with Kohlrabi and Cress in White Wine Sauce

QimiQ Benefits

  • Problem-free reheating possible
  • Alcohol stable and does not curdle
  • Creamy indulgent taste with less fat

Minutes

25

Difficulty

easy

Pike Fillet with Kohlrabi and Cress in White Wine Sauce
Pike Fillet with Kohlrabi and Cress in White Wine Sauce

Ingredients

For 10 portions

  • 250g

    QimiQ Classic, chilled

  • 1kg

    Kohlrabi, finely diced

  • 50g

    Butter

  • 320ml

    Dry white wine

  • Salt

  • Pepper

  • 950ml

    Vegetable stock

  • 25g

    Corn flour / starch

  • 10

    Pike perch fillet(s) 150 g each

  • Salt and pepper

  • Lemon juice

  • 125g

    Butter

  • 110ml

    Dry vermouth

  • 25g

    Cress , to garnish

Preparation

  1. For the sauce, fry the kohlrabi in butter over low heat. Douse with white wine and reduce. Season to taste with the salt and pepper, add the clear vegetable stock and continue to cook until firm to the bite.
  2. Mix the corn flour with cold water to a smooth paste and use to bind the sauce. Bring to the boil and remove from the heat.
  3. Carefully fry the pike fillets in butter on both sides.
  4. Finish the sauce with cold QimiQ Classic and Vermouth. Serve with the pike fillets and garnish with the cress.
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.