Three component dish - The Pikeperch - pea puree - citrus

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The other day I was once again at my fishmonger of "trust" and there were beautiful pike perch fillets on offer. Of course I have taken me there directly a few. Now I had however still no garnish. Me much directly a delicious pea puree to it. These ingredients were bought immediately. In addition, I still had from the previous day a delicious citrus broth at home. I thought to myself that this would certainly go very well with it. It is important to think about what you still have in the fridge. Of course, we use these first, otherwise too much will be thrown away and we want to avoid that from food for flexitarians.

Ingredients

Pea puree:

• 300g peas (frozen or fresh)

• 400ml vegetable stock (homemade or bought)

• 50g cream

• 10g wasabi cream

• 1 large white onion

• 1 clove garlic

• salt/pepper

Citrus stock:

• 4 stalks lemongrass

• About 15 lime leaves

• juice of 4 limes

• 150ml white wine

• 150ml Noilly Prat

• 600ml vegetable stock

• 100ml cream

• Salt/Pepper

• Some butter

Pike perch:

• 400g pike perch

• 1 flake of butter

• 1 sprig of lemon thyme

• 1 clove of garlic

• salt/pepper

Instructions

Preparation of pea puree:

Peel the onions and garlic, then chop and sauté until translucent. Add the peas and sauté briefly. Add the homemade vegetable stock and cook until soft.

In the next step, add some cream. Finally, add wasabi cream and season with salt and pepper. Mix everything together with the magic starch.

Preparation of citrus broth:

Beat the lemongrass and sweat it lightly with lime leaves. Add the juice of four limes and deglaze with white wine. Add Noilly Prat and pour in stock. Reduce by at least half. Add cream and bring to a boil. Season to taste with salt and pepper. Mix in fresh butter with the magical starch. Then finely strain.

Preparation of pike perch:

You can either remove the skin or leave it on. Check the fillet for fish bones. Season with salt and pepper. Sauté the fish with fresh lemon thyme and garlic in a pan over high heat with the skin side until the fish is almost cooked and still glazed. Now add a flake of butter to the pan.

Finally, turn the fish over and flavor with the butter.

Arrange everything together on a hot plate.

Resumé

Somewhat more elaborate dish, but well worth the work once again. The slight spiciness from the pea wasabi cream harmonizes perfectly with the citrus broth. We at food for flexitarians hope you enjoy cooking this dish.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I use frozen peas for the pea puree?

Yes, frozen peas work great here since they're picked and frozen at peak ripeness, giving a bright, sweet puree. Just blanch them briefly before blending so they purée smoothly.

What can I use instead of pike perch?

Any firm, mild white fish like zander, cod, or haddock works well as a substitute, since the citrus stock and pea puree are the real stars of the dish. Adjust cooking time based on fillet thickness.

Can I make the citrus stock without wine?

Yes, you can replace the white wine and Noilly Prat with extra vegetable stock and a splash of extra lime juice. You'll lose some depth, but the lemongrass and lime leaves still carry most of the citrus character.