Ingredients
For 4 portions
600g
Pike perch fillet
AP Flour, coarse grain
1
Egg(s)
Brown bread, crumbled
3tbsp
Clarified butter
Lovage
Basil
For the nettle cream
100g
Nettle tips
50ml
Olive oil
1
Garlic clove(s)
50g
Sour cream 15 % fat
50g
QimiQ Classic
Wasabi paste
Salt
For the lentils
100g
Red lentils
Chicken stock
2
Green bell pepper(s)
1tbsp
Butter
Preparation
- For the nettle cream, blanch the tips in salted water for approx. 4 minutes. Drain (keep some cooking water on one side), quench with ice cold water and squeeze off excess water.
- Place in a bowl with oil, crushed garlic, 60 ml of the water used for blanching, sour cream and QimiQ Classic. Blend smooth and season to taste with salt and wasabi.
- Wash the lentils in cold water. Cook until soft and drain.
- Chop the pepperoni and fry in hot butter with salt. Add the lentils and season with salt before serving.
- Portion the pike perch into 4 or 8 equally sized pieces. Cover the skin side only with flour, whisked egg and bread crumbs.
- Melt clarified butter in an oven proof dish. Place the pike perch into the dish with the breaded side down and fry for a few minutes. Turn over and finish in a hot oven at 390° F (fish should be shiny in the middle, approx. 8-12 minutes cooking time).
- Serve the pike perch on the lentils with the luke warm nettle cream. Garnish with strips of lovage or basil.
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