Crispy fried pike-perch with pointed cabbage, watercress and blackberries
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, grill plate/plancha
Ingredients
• 400 g pike-perch fillet
• 1 sprig of thyme and
rosemary
• 1 clove of garlic
• 15 g seasoning salt for fish of your choice (here: King of Salt Pimpinella Anisum)
• Coconut blossom sugar
• Butter for butter flakes
For the watercress
Lime oil:
• 1 lime
• 1 bunch of watercress
• 1 teaspoon pasta, pizza or Mediterranean salt of your choice (here: King of Salt Pasta)
• 50 g olive oil
• 50 g sunflower oil
• 1 tsp Basic Texture (binder and structure agent made from citrus fibres)
For the pointed cabbage:
• 1 pointed cabbage
• 1 Thai chilli
• 1 tsp roasted garlic
• 100 g blackberries
• Olive oil
• Lemon salt of your choice
(here: King of Salt Lemon)
• Oyster sauce
• Noilly Prat
• some butter in small
Pieces
Practical accessories are available in our FIRE&FOOD shop!
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ For the watercress-lime oil, wash the lime in hot water and finely grate the peel. Then quarter it and cut out the flesh. Put the watercress in a blender, add the lime peel, flesh, seasoning salt, olive oil and sunflower oil and mix everything well. Finally, mix in the basic texture and set the finished herb oil aside.
➋ Cut the pike-perch into 4 equal-sized pieces. Season with seasoning salt and coconut blossom sugar.
➌ Slowly fry the seasoned pike-perch fillets on the skin side at around 180 °C on the plancha. As soon as the fillets become slightly translucent on the flesh side, add the butter flakes, thyme, rosemary and crushed garlic clove. Before serving, quickly drizzle the spiced oil over the pike-perch fillets.
➍ Clean the pointed cabbage and cut into thin slices. Place the slices on the grill plate and roast slowly, then turn. Cut the Thai chili into thin rings and spread over the top. Finely grind the roasted garlic and pour over the cabbage. Cut some butter into small pieces and spread on top. Add the blackberries and then the olive oil and lemon salt. Now deglaze with oyster sauce and Noilly Prat. Glaze briefly and crisply and serve with the crispy fried pike-perch.
Recipe by Ralf Jakumeit
A native of Bavaria, after his apprenticeship as a chef, he went up north to the naval supply school on Sylt, where he was trained as a ship's and boat cook and a submarine cook. He then moved through renowned restaurants before being awarded two chef's hats and 16 out of 20 points in the Gault Millau as a head chef. After numerous forays into the media world, Ralf is now the head and face of the "Rocking Chefs".
FIRE&FOOD recipe from issue 04/23
