Gastronomixs

Pike perch with two preparations of Brussels sprouts

Pike perch with two preparations of Brussels sprouts Enlarge

The most important part of a composition are the flavours and the way in which they come together. When creating a composition, it is therefore important to carefully consider the balance between sweet, salty, sour, and bitter flavours. Pike perch has a pleasant earthy taste that holds its own when combined with strong flavours. In this composition, we combine the fish with the refreshing flavour of the Brussels sprouts and a beurre blanc. The earthiness of the fish is accentuated by the braised bay-leaf potatoes. The sweetness is incorporated by glazing the fish with apple syrup and by adding braised carrots to the composition. This composition contains a perfect balance of flavours that beautifully complement one another.

Ingredients

20

 

carrots (bunched)

3

dl

carrot juice

1.5

dl

chicken stock

25

g

butter

200

g

waxy potatoes

50

g

butter

3

blaadjes

bay leaves

150

ml

water

1

kg

baby Brussels sprouts

400

ml

whipping cream

1

tbsp

cider vinegar

2

tbsp

olive oil

 

 

salt and pepper

8

 

Brussels sprouts

5

g

thyme

40

ml

extra virgin olive oil

200

g

Noilly Prat

500

g

white wine

2

 

shallots, sliced into 5mm rings

50

g

tarragon vinegar

1

 

bay leaf

1

sprig

thyme

5

 

white peppercorns

750

g

butter, cold

 As Needed:

 

lemon juice

 As Needed:

 

cayenne pepper

 

 

salt

100

g

carrots

1

dl

olive oil

 

 

Ras el Hanout

1

 

lemon, zest

1

kg

pike perch fillets with skin, scales removed

 

 

apple treacle

Preparation method: glazed carrot
  • First, scrape the carrots so that you can use the scraps later for other recipes.
  • Turn the carrots and remove the unattractive parts of the foliage.
  • Blanch the carrots in carrot juice and chicken stock and keep them al dente and crunchy.
  • Strain off the remaining liquid and reduce the liquid until it has the consistency of treacle.
  • Mount the carrots with the butter.
Preparation method: bay leaf potato stew
  • Cut the potatoes into slices approx. 1.5cm thick and cut them into neat circles with a cutter.
  • Stew the potatoes in the butter, water, bay leaves, salt and pepper (to taste) at medium heat. Three-quarters of the potatoes should be covered with the liquid.
  • Once the liquid has evaporated the potatoes will be fried on one side. Fry until golden brown.
Preparation method: Brussels sprouts purée
  • Clean the Brussels sprouts and blanch in water seasoned with salt.
  • Place in a thermo blender together with the whipping cream, cider vinegar, and olive oil and heat to 70°C while blending until completely smooth.
  • Season to taste with salt and pepper.
Preparation method: charred Brussels sprouts
  • Make lollipops with the Brussels sprouts by placing them on top of wooden skewers and tie the sprigs of thyme to the skewer as well.
  • Place the Brussels sprouts on the barbecue to give them a lovely dark colour. Turn regularly.
  • Place the Brussels sprouts in a sous-vide bag with the oil, pull vacuum, and cook at 88°C. 
Preparation method: beurre blanc
  • Heat the Noilly Prat, white wine, shallot, tarragon vinegar, bay leaf, thyme, and peppercorns.
  • Bring to the boil and allow to reduce to a third of the volume.
  • Pass through a fine conical sieve.
  • Cut the butter into small cubes.
  • Mount the sieved gastrique with the cubes of cold butter.
  • Season to taste with lemon juice, cayenne pepper and salt.
Preparion method: carrot oil
  • Cut the carrot into carrot sugar (very fine brunoise).
  • Vacuum seal with the oil, Ras el Hanout and lemon.
  • Cook sous-vide (in a steamer or hot water bath) at 75°C for 18 minutes.

Finishing and presentation

  • Lightly salt the pike perch fillet and pat it dry with kitchen towel.
  • Grill the fillets on a plancha or in a dry pan.
  • Glaze the skin of the fillets with the apple syrup and place under the grill skin-side up.
  • Spoon a little of the Brussels sprouts purée on the plate and spread out using the back-end of a spoon.
  • Arrange the glazed pike perch on the purée.
  • Garnish with the bay leaf potatoes, charred Brussels sprouts, and glazed carrots.
  • Finish the dish with the beurre blanc and carrot oil.

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