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easy &quick

Pike Fillet with Kohlrabi and Cress in White Wine Sauce

QimiQ Benefits

  • Smooth and creamy consistency in seconds
  • Problem-free reheating possible
  • 100% natural, contains no preservatives, additives or emulsifiers

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 8 portions

  • For the white wine sauce

  • 500g

    QimiQ Cream Base

  • 800g

    Kohlrabi, finely diced

  • 40g

    Butter

  • 200ml

    Dry white wine

  • 1pinch(es)

    Salt

  • 1pinch(es)

    Pepper

  • 90ml

    Dry vermouth

  • 200ml

    Vegetable stock

  • For pike perch fillets

  • 8

    Pike perch fillet(s) 150 g each

  • 100g

    Butter

  • 1pinch(es)

    Salt

  • 1pinch(es)

    Pepper

  • 1ea

    Lemon juice, juice only

  • 4tbsp

    Cress

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, 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.
  4. Serve with the kohlrabi and garnish with cress.
Some doughy looking food

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