Pike-perch fillet in a potato crust on spinach and leek vegetables with truffle
Zucker
Ingredients · Servings 4
- 1-2 tablespoons of sugar
- 150 ml red wine
- 250 ml red port wine
- Salt
- freshly ground black pepper
- 1 teaspoon of cornstarch, mixed with a little cold water
- 75 g cold butter
- 40 g fresh black winter truffles
- 2 thin leek stalks
- 100g young spinach
- 30g truffle butter with black truffle
- Salt
- freshly ground black pepper
- freshly grated nutmeg
- 150 ml Stage
- 2 hard-boiling potatoes
- spiralizer
- 4 thick pieces of pike-perch fillet, with skin, boneless, 100g each
- Salt
- freshly ground black pepper
- Juice of ½ lemon
- 75 g clarified butter
Method · 45 min
- For the sauce, put the sugar in a saucepan and let it caramelize lightly. Then deglaze with red wine and port and reduce the heat to about 150 ml, about 15 minutes.
- Season the sauce with salt and pepper, thicken slightly with a little cornstarch, remove the pot from the heat, and whisk in the cold butter piece by piece. Keep the sauce warm, covered, over low heat.
- Meanwhile, finely grate two-thirds of the truffles. Trim the leeks and sort through the spinach. Wash both thoroughly. Slice the leeks into rings and sauté them with the spinach in the truffle butter in a wide pan. Season generously with salt, pepper, and nutmeg. Then stir in the grated truffles and cream and keep warm.
- Wash, peel, and spiralize the potatoes into spaghetti-length strips.
- Season the pike-perch fillets with salt, pepper and lemon juice, wrap them all around with the potato strips and fry them in clarified butter over medium heat in a coated pan for 8-10 minutes until golden brown on all sides.
- Drain the baked fish pieces on kitchen paper, season again with salt, and arrange on top of the vegetables. Shave the remaining truffle thinly over the top. Drizzle port wine butter around the vegetables and fish.
150 ml
red wine
250 ml
Cornstarch mixed with a little cold water
75 g
Vegetables
40 g
100 g
30 g
150 ml
2 party cooks
Fish
Thick pieces of pike-perch fillet, with skin, boneless, 100g each
75 g
Recipe for
persons