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

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pike perch fillets, 150g each



sheets of cedar wood



garlic chives (or pieces of kitchen string)



tomatoes, pomodori



garlic, finely chopped



shallot, finely chopped



basil leaves



tomato purée



white wine






olive oil






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.

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