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easy &quick

Pike Perch with Potato Crust and Thyme and Bacon Sauce

QimiQ Benefits

  • Smooth and creamy consistency in seconds
  • Problem-free reheating possible

Minutes

15

Difficulty

easy

Pike Perch with Potato Crust and Thyme and Bacon Sauce
Pike Perch with Potato Crust and Thyme and Bacon Sauce

Ingredients

For 6 portions

  • 800g

    Pike perch fillet, drained

  • 1pinch(es)

    Salt and pepper

  • For the crust

  • 3ea

    Waxy potatoes, finely shredded

  • 1pinch(es)

    Salt and pepper

  • 1small pinch(es)

    Ground nutmeg

  • For the sauce

  • 250g

    QimiQ Cream Base

  • 150g

    Streaky bacon, diced

  • 100g

    Onion(s), finely sliced

  • 10ml

    Sunflower oil

  • 20g

    Tomato paste

  • 250ml

    Brown fond/stock

  • 1pinch(es)

    Salt and pepper

  • 1twig(s)

    Thyme

  • 1g

    Garlic, finely chopped

  • 125ml

    White wine

Preparation

  1. Pre-prepare the pike perch and season with salt and pepper.
  2. Season the potato with salt, pepper and nutmeg and fry slowly. Place the pike perch with the skin side down on the potatoes and continue to cook until the fish is almost done and the potato is crispy.
  3. Turn over, and finish off the other side of the fish.
  4. For the sauce, fry the bacon and onion in oil. Add the tomato, douse with the brown fond and bring to the boil. Season to taste.
  5. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
Some doughy looking food

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