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QimiQ
Benefits
Smooth and creamy consistency in seconds
Problem-free reheating possible
100% natural, contains no preservatives, additives or emulsifiers
25
easy
Ingredients for 8 portions
For the white wine sauce
500
g
QimiQ Cream Base
800
g
Kohlrabi,
finely diced
40
g
Butter
200
ml
Dry white wine
Salt
Pepper
90
ml
Dry vermouth
200
ml
Vegetable stock
For pike perch fillets
8
Pike perch fillet(s) 150 g each
100
g
Butter
Salt
Pepper
Lemon juice
4
tbsp
Cress
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, pepper and Vermouth, add the clear vegetable stock and continue to cook until firm to the bite.
2.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
3.
Carefully fry the fish fillets in butter on both sides.
