Gastronomixs

Pike perch in cedar

Cooking fish with cedar is a technique well-known in Japanese cuisine. Pike perch is a perfect fish for this technique, and this component combines an exciting palette of flavours with a striking method of presentation.

Pike perch in cedar

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 4,300 components and hundreds of compositions!

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

Ingredients

10

 

pike perch fillets, 150g each

10

 

sheets of cedar wood

10

 

garlic chives (or pieces of kitchen string)

8

 

tomatoes, pomodori

1

clove

garlic, finely chopped

1

 

shallot, finely chopped

5

 

basil leaves

1

tbsp

tomato purée

2

dl

white wine

 

 

sake

 

 

olive oil

 

 

butter

 

 

salt and pepper

Preparation method

  • Soak the cedar wood sheets in sake.
  • Peel the tomatoes.
  • Gently fry the finely diced shallots and garlic in the olive oil and add the tomato purée.
  • And white wine, the peeled tomatoes, and the basil, and reduce gently to a nice sauce thickness.
  • Dry the pike perch on kitchen paper, rub with softened butter and fry on each side until golden brown.
  • Top one side of the fillets with the tomato salsa.
  • Place the fish on the soaked cedar sheets and roll up to close.
  • Tie the package with the garlic chives or kitchen string.
  • Cook in a combi steamer at 80°C on 10% steam.

Serving suggestions

  • As a component in a hot starter with a ginger-butter sauce.
  • As part of a main dish with risotto or pasta, which can also be placed inside the package.

Previous page