Gastronomixs

Barded pike perch with Lardo di Colonnata

This is a simple but very tasty way to cook pike perch! Additionally, it can easily be prepared for large groups.

Barded pike perch with Lardo di Colonnata

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

fillet of pike perch

 

 

Lardo di Colonnata

 

 

olive oil

 

 

salt and pepper

Preparation method

  • Skin the pike perch fillets and season to taste with salt and pepper.
  • Seal the pike perch in a vacuum sealer bag with a little olive oil.
  • Cook sous-vide in a steamer or hot water bath at 52˚C (internal temperature 45˚C) for 15 minutes and cool in ice water.
  • Cut the lardo into wafer-thin slices and use them to cover the pike perch.
  • Grill under a salamander grill until the lardo melts away transparently.

Serving suggestions

  • As part of a main course with an artichoke component.
  • As part of a main course with onion, carrot and potato components.

Previous page