Fisch & Meeresfrüchte - October 28, 2020

Müritz pike with braised chicory-cucumber vegetables and mustard dip

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill with lid, pan

Ingredients

For the fish:
• 1 pike fillet with skin,
portioned into 4-6 pieces
• 1 lemon
• Salt pepper

For the chicory-cucumber vegetables:
• 2 yellow and 2 red chicory each,
halved
• Olive oil
• 1 pinch of sugar
• approx. 150 ml white port wine
• Lemon thyme
• 2 tablespoons honey
• 1 good dash of white balsamic vinegar
• 200 ml poultry or vegetable stock
• 2-3 cubes of cold butter
• 1 small red onion, in rings
• 1 tbsp mustard seeds
• 1 cucumber, deseeded and
cut into half moons
• 1 tbsp mustard
• fresh dill, chopped
• 1 lemon

For the mustard dip:
• 250 g Greek yoghurt
• approx. 2-4 tablespoons mustard (optionally
grainy mustard)
• 1 lemon
• Salt, pepper, sugar

You can find out more about fish in our special on the topic.

preparation

➊ For the mustard sauce, mix the yoghurt with 2-4 tablespoons of mustard and the zest and juice of a lemon, season with salt, pepper and sugar and set aside.

➋ For the chicory, heat a grill or iron pan on the grill and add a little olive oil. Add a pinch of sugar and place the chicory in the pan with the cut side facing down. Fry on both sides until it takes on a light colour. Now deglaze with port wine and allow to reduce a little.

➌ Now add fresh herbs of your choice, honey and balsamic vinegar, pour in 150 ml of the stock and close the grill lid for about 5 minutes. As soon as the liquid has boiled down and the chicory is cooked until soft, remove it, add 2-3 cubes of cold butter to the stock and combine with a whisk (stir vigorously to create a binding). Pour the stock back over the chicory and set aside, covered.

➍ Wipe out the pan and heat it up again with a little oil. Lightly sauté the onion rings with the mustard seeds, stir in the cucumbers and 1 tablespoon of mustard. Pour in the remaining stock, add the dill, juice and lemon zest and cook the cucumbers for around 3-5 minutes until they are still crunchy. Keep warm too.

➎ Lightly flour the skin side of the pike, season the flesh side with lemon juice and salt and grill directly on the skin at medium heat. You can either leave the fish on the skin for the entire grilling time and close the lid or turn it once or twice. The fish should have a nice, crispy skin and still be juicy in the middle. We achieve this with a core temperature of 50-60 °C, depending on your preference.

➏ Arrange the chicory with a little stock in the middle of the plate, place the cucumbers and the pike on top and spread small blobs of mustard dip around it.

R ecipe by Marc Neugebauer

FIRE&FOOD grill master and chef Marc Neugebauer prefers to use regional products from species-appropriate farming for his barbecues and was able to make the most of the Müritz fishermen's produce for this recipe. If you want to experience him and his grilling skills live, book him at www.live-bbq.de

Recipe from FIRE&FOOD issue 04/2017