Pikeperch Fillet with Lemon and Butter Sauce

Main Dishes
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Ingredients for 10 portions
  • 5 Pike perch fillet(s) 150 g each
  • 30 ml Olive oil, to fry
  • For the sauce
  • 150 g QimiQ Cream Base
  • 20 g Shallot(s), finely sliced
  • 200 g Butter, chilled
  • 40 ml Noilly Prat/Vermouth dry
  • 350 ml Fish stock
  • 50 ml Lemon juice
  • Lemon peel, finely grated
  • Salt
  • White pepper
Method
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.