Gastronomixs

Pike perch balls in a spicy broth

Containing delicious Asian flavours, this dish can be used as part of a composition or served as a snack or tapas.

Pike perch balls in a spicy broth

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Ingredients

5

dl

pork stock

5

dl

fish stock

 

 

ginger

 

 

chilli pepper

 

 

lemongrass

600

g

pike perch fillet, skinned

20

ml

white soy sauce

80

g

leek

15

g

garlic

10

g

coriander

30

ml

sherry

 

 

salt and pepper

 

 

flour

Preparation method

  • This broth is made from both fish stock and pork stock. If you like, you can substitute the pork stock with chicken stock.
  • Mix the stock with the lemongrass, ginger, lime leaf and chilli pepper and allow to infuse while warm.
  • Finely chop the pike perch in the food processor and pass through a fine sieve. Allow to cool in a large container placed on ice.
  • Flavour the pike perch stuffing with the white soy sauce, leek, garlic, coriander, sherry, salt and pepper.
  • Now shape the fish into balls, roll in the flour and deep-fry at 160°C until golden.
  • Serve the fish balls in the spicy broth.

Serving suggestions

  • As an amuse-bouche in a shot glass.
  • As part of tapas.
  • As a component in a main course comprising pike perch prepared in a variety of ways.
  • As part of a Chinese fondue.

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