Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Problem-free reheating possible
Alcohol stable and does not curdle
Creamy indulgent taste with less fat
25
easy
Ingredients for 10 portions
250
g
QimiQ Classic,
chilled
1
kg
Kohlrabi,
finely diced
50
g
Butter
320
ml
Dry white wine
Salt
Pepper
950
ml
Vegetable stock
25
g
Corn flour / starch
10
Pike perch fillet(s) 150 g each
Salt and pepper
Lemon juice
125
g
Butter
110
ml
Dry vermouth
25
g
Cress ,
to garnish
Method
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.
