DistributorsMain dishes · CRESPO KITCHEN
Pike-perch with beet and mango salad
Fish over cooked beet and mango, finished with white-wine butter sauce.
30 min approx.4 servingsFresh mango
Photo: ClausIngredients
- 4 skin-on pike-perch fillets, about 150 g each
- 500 g cooked beets
- 1 ripe mango
- 200 ml dry white wine
- 1 teaspoon black peppercorns
- 1 bay leaf
- 200 g cold butter, cubed
- 3 tablespoons olive oil for sauce
- 2 tablespoons olive oil for salad
- Juice of 2 lemons and zest of 1
- 1–2 pinches sugar
- 2 tablespoons flour for fish skin
- Frying oil
- Salt and ground pepper
- Chopped chives
Method
- Boil wine with peppercorns and bay until reduced by half. Strain and keep warm.
- Slice beets onto four plates. Add diced mango, juice of 1 lemon,2 tablespoons oil, salt and pepper.
- Carefully remove and dry fish skin. Pan-fry fillets in oil until the center reaches 145°F /63°C. Break into pieces over salad; season with sugar, zest and remaining lemon juice.
- Lightly flour the skin and carefully fry until crisp and cooked through. Drain on paper.
- Off the heat, gradually whisk cold butter and 3 tablespoons oil into the warm reduction. Season; do not boil.
- Spoon sauce over the plates and finish with chives and crisp skin. Serve immediately.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Koch-Wiki contributors
Adaptation and translation under CC BY-SA 3.0