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QimiQ
Benefits
Acid and alcohol stable
Smooth and creamy consistency in seconds
Full taste with less fat content
25
easy
Ingredients for 4 portions
250
g
QimiQ Cream Base
400
g
Kohlrabi,
finely diced
20
g
Butter
125
ml
Dry white wine
Salt and pepper
3
tbsp
Dry vermouth
125
ml
Vegetable stock
4
Pike perch fillet(s) 150 g each
50
g
Butter
Salt and pepper
Lemon juice
2
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 pike fillets in butter on both sides.
4.
Serve the kohlrabi with the pike fillets and garnish with the cress.
