Ingredients
For 6 portions
600g
Pike perch fillet, drained
Salt and pepper
For the crust
3
Waxy potatoes, finely shredded
Salt and pepper
Nutmeg
For the sauce
200g
QimiQ Sauce Base
150g
Streaky bacon, diced
100g
Onion(s), finely sliced
10ml
Sunflower oil
20g
Tomato paste
200ml
Brown fond/stock
Salt and pepper
Thyme
Garlic
Preparation
- Pre-prepare the pike perch and season with salt and pepper.
- 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.
- Turn over, and finish off the other side of the fish.
- 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.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
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