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Pikeperch Fillet with Lemon and Butter Sauce
Main Dishes
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QimiQ
Benefits
Can easily be pre-prepared
Binds with oil
Acid stable and does not curdle
No additional binding neccessary
15
easy
Ingredients for 10 portions
5
Pike perch fillet(s) 150 g each
30 ml
Olive oil,
to fry
For the sauce
150 g
QimiQ Sauce Base
20 g
Shallot(s),
finely sliced
200 g
Butter,
chilled
40 ml
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.