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Fried loops of pike perch

Fried loops of pike perch

Parduin restaurant Brandenburg


Prep time
Cook time
Servings4 people
Skill levelExpert

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Characteristics of pike pearch meat are its tenderness, leanness, nevertheless with firmness and the fact that it is neutral in taste. We recommend an aromatic thyme-balsamic glaze, green potato vegetable and duet of pumpernickel and polenta.

Ingredients

For the pike perch
  • 4 pike perch fillets, each 125 grams
  • 4 skewers
  • Rape seed oil
  • 1 untreated lemon
  • 1 stalk lemon grass
  • 1 sprig fresh thyme
  • 1 garlic clove
  • Ground white pepper
  • Sea salt
For the thyme-balsamic glaze
  • 3 1/2 tablespoons white wine
  • 3 1/2 tablespoons white balsamic vinegar
  • 1 sprig fresh thyme
  • 1 trace potato starch
  • White sugar
For the pumpernickel-polenta duet
  • 2/3 cups milk
  • 2/3 cups vegetable broth
  • 100 grams farina softer type of wheat flour
  • 400 grams pumpernickel bread
  • Ground white pepper
  • Sea salt
  • Parsley
  • Chive
  • Marjoram
  • Thyme
  • Rosemary
For the green potato vegetable
  • 400 grams potatoes
  • Nutmeg
  • Ground white pepper
  • Sea salt
  • Parsley
  • Chive
  • Marjoram
  • Thyme
  • Rosemary

Instructions

  • Green potato vegetable: Peel and rinse potatoes, cut potatoes into chunks. Add potatoes to boiling vegetable broth, cover, and return to a boil, 10 - 15 minutes and place potatoes in a separate pan. Cut parsley, chive, marjoram, thyme, rosemary finely, add to the potatoes and puree semi. Season with salt, freshly ground white pepper and nutmeg. Keep warm. The green potato vegetable should be chunky.
  • Pumpernickel-polenta duet: Head milk and vegetable broth with the relation of one to one to a boil and mix into the farina flour. Cut parsley, chive, marjoram, thyme, rosemary finely. Season the polenta with salt, freshly ground white pepper and herbs to your taste. Place the polenta onto a baking tray, smooth it down and cut into rhombs. Put one pumpernickel on top of one polenta, then top polenta with one pumpernickel and top with the final slice of polenta. Secure the duet of pumpernickel and polenta with a stalk of rosemary.
  • Wash, remove fine bones from the fillets using small tongs or tweezers and skinning the fillets. Cut each fillet in half lengthwise and put to loops. Secure the loops with skewers and sprinkle the fillets finely with flour. Head the rape seed oil in a pan and add pike perchs, grated lemon, lemon grass, thyme and the halve of one garlic cube; brown on both sides until golden brown. Season with salt, freshly ground white pepper and cook the fillets in a pre-heated oven about one to two minutes.
  • Thyme-balsamic glaze: Bring white wine and balsamic vinegar to a boil in a pott. Add thyme, simmer until liquid is reduced by about half. Bind with potato starch and add a pinch of sugar to your taste.
  • Place the crisply fried pike-perch fillets on warm plates, arrange the green potato vegetable and duet of pumpernickel and polenta, pour the glaze around. Serve immediately.

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