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easy &quick

Pikeperch Fillet with Lemon and Butter Sauce

QimiQ Benefits

  • Can easily be pre-prepared
  • Emulsifies with oil
  • Acid stable and does not curdle
  • No additional binding neccessary

Minutes

15

Difficulty

easy

Pikeperch Fillet with Lemon and Butter Sauce
Pikeperch Fillet with Lemon and Butter Sauce

Ingredients

For 10 portions

  • 5

    Pike perch fillet(s) 150 g each

  • 30ml

    Olive oil, to fry

  • For the sauce

  • 150g

    QimiQ Cream Base

  • 20g

    Shallot(s), finely sliced

  • 200g

    Butter, chilled

  • 40ml

    Noilly Prat/Vermouth dry

  • 350ml

    Fish stock

  • 50ml

    Lemon juice

  • Lemon peel, finely grated

  • Salt

  • White pepper

Preparation

  1. Fry the pikeperch fillet with the skin side down in olive oil.
  2. For the sauce: fry the shallots in butter until soft. Douse with Noilly Prat and fish stock and reduce slightly.
  3. Add the lemon juice and zest, remaining butter and QimiQ Sauce Base and blend smooth. Season to taste with salt and pepper and strain.
  4. Pour into a 1 l iSi Gourmet Whip and screw in 2 chargers. Shake well and keep warm in a hot water bath.
Some doughy looking food

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