For the pike-perch fillet, first prepare the chocolate crust. To do this, cut the ham into pieces as small as possible. Beat butter with a pinch of salt until creamy, add yolks, finely chopped cocoa nibs, grated toast, pine nuts and a little allspice. Form a roll from the mixture, wrap in plastic wrap and refrigerate for about 1 hour.
For the sauce, reduce Noilly Prat, Pernod and wine to a third of the original amount. Pour in soup, add tarragon, bay leaf and peppercorns. Reduce stock to half, pour through a sieve and set aside.
Preheat oven to 220 °C. Coat a suitable baking dish with olive oil.
Season fish fillets with salt, pepper and lime juice and dip one side in flour. Place in baking dish with the unfloured side down. Unwrap crust from foil, slice thinly and place on floured side. Place fillets in oven (middle rack/grill) and cook for 10-12 minutes.
At the same time, bring stock to a boil, thicken by stirring in pieces of butter and add a little salt, lime juice and grated lime zest. Do not boil the sauce any more.
Serve the pike-perch fillets drizzled with lime stock. As a garnish, pea pods cut into fine strips and roasted briefly in peanut oil go well. But also roasted sprouts, young garlic, as well as hay mini apples.
Preparation Tip:
A slightly different pike perch fillet recipe for gourmets!
Related Recipes:
Pot Au Feu From the LobsterBring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the...
Fillet of Beef with Herb CrustFor beef fillet with herb crust cut the beef fillet into 4 pieces, season with salt and pepper and coat with...
Egli Fillet ‘Noilly PratSeason the perch fillets with pepper, juice of one lemon, salt and Worcestershire sauce, marinate briefly...
Fillet of Veal with Asparagus SpearsA more wonderful asparagus recipe: First cook the sauce. To do this, melt the butter in a saucepan without it...
Dark Stock (Glace)For the dark stock (glace), chop or cut the bones and meat into small pieces and slowly fry in oil on the...
Sole Rolls in Orange Cream SauceA great do-it-yourself fish recipe: Rinse sole fillets, season with salt and pepper, and twist into bows with...
Fillet Stuffed in Wine Sauce1) Rinse and chop the thyme. Crumble ricotta. Heat fat. Sauté onion-garlic mixture and thyme briefly. Remove...
Asparagus Risotto with Spicy Duck Breast1. peel asparagus spears, cut woody ends into small pieces. Bring peels to a boil with 1.5 I water, salt and...
Sole, BretonClean the fish fillets, dry them, acidify with the juice of one lemon, leave for 15 min. Cut the dark green...
Pangasius Fillet with Curry Mango Dip and Wild Rice Vegetable MixSteep wild rice mixture in boiling water for two to three minutes, drain, drain well. Finely dice onion, chop...