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
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.
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