Crispy pike-perch fillets on macadamia puree and rose curry foam (Johann Lafer)
easy
60 mins
60 mins
Ingredients
- 100 g Butter
- 600 g floury potatoes
- 50 g Macadamia nut kernels
- 400 ml Fish stock
- 350 g Whipped cream
- 1 TABLESPOON Rose Curry
- 200 g Lamb's lettuce
- 3 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 5 TABLESPOONS Olive oil
- 100 ml Milk
- 7-10 Tbsp grated nutmeg
- 2 Garlic cloves
- 2–3 Twigs Thyme
- 4 Pike-perch fillets (approx. 125 g each)
- 7-10 Tbsp juice and peel of 1 untreated lemon
Directions
- 1
Cut 50 g butter into small cubes and place in the freezer. Peel, wash and halve the potatoes and cook in boiling water for about 25 minutes. In the meantime, chop the nuts and roast them in a pan without fat, take them out.
- 2
Bring the fish stock, 200 g cream and rose curry to the boil and let it boil down halfway over medium heat. Clean and wash the salad. For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add 3 tablespoons of oil drop by drop.
- 3
Heat milk, 150 g cream and 50 g butter in a saucepan. Drain the potatoes, add the milk mixture and mash them with a potato masher until mashed. Season to taste with salt and nutmeg. Peel garlic and cut in half.
- 4
Wash the thyme and dab dry. Wash fish fillets, pat dry, cut in half diagonally. Heat 2 tablespoons of oil in a frying pan. Add garlic and thyme. Fry the fish in portions only on the skin side for about 3 minutes.
- 5
Turn carefully and fry for another 2 minutes. Season with salt and pepper. Season sauce with salt and pepper. Mix in portions of ice-cold butter. Season with lemon juice and zest. Mix the salad with the dressing.
- 6
Fold the nuts into the mashed potatoes and serve with the fish, salad and sauce.
Nutrition Facts
880 kcal
25 g
72 g
33 g
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