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.
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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.