Gastronomixs

Steamed pike perch pudding

This classic preparation method for pike perch is a must in every chef's repertoire. The low temperature will result in a fine texture, while the cream and egg whites will make the dish light and airy.

Steamed pike perch pudding

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 3,000 components and hundreds of compositions!

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

Ingredients

600

g

pike perch fillet, skin removed

200

g

cream

4

 

egg whites, 100g

 

 

cognac

 

 

salt, pepper and butter

Preparation method

  • Put the pike perch in a food processor with the cognac and blend into a smooth mixture. Pass through a fine-meshed sieve.
  • Chill the farce on ice.
  • Beat the cream, but stop before peaks start to form.
  • Beat the egg white into stiff peaks in a degreased bowl.
  • Season the farce to taste and gently fold in the cream and the egg whites.
  • Fill little buttered timbales with the farce up to two-thirds.
  • Cook au bain-marie in a combi-steamer at 72°C until done.

Serving suggestions

  • As a hot starter with Nantua sauce (made from crayfish).
  • As a hot starter with a foamy lobster or langoustine soup.
  • As part of a composition with a selection of fish, shellfish or crustacean components.

Previous page