Pike Fillet with Paprika Foam and Potato Croquettes

Ingredients

• 800 g starchy potatoes
• Salt
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 3 red bell peppers
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 100 ml heavy cream (at least 30% fat)
• 4 pieces pike fillet (ready to cook, with skin, about 160 g each)
• 0.5 untreated lemon (juice)
• 1 tbsp butter
• 1 tbsp Olive Oil
• 2 tbsp butter
• 3 egg yolks
• 1 tbsp flour
• freshly grated nutmeg
• 1 l vegetable oil (for frying)
• 1 small zucchini (cut into strips)

Instructions

1. 1.

   Peel, wash and cut the potatoes into pieces. Boil in salted water for about 20 minutes until tender. Meanwhile, peel and chop onions and garlic. Wash, deseed, halve and cut bell peppers into small pieces, reserving some for garnish. Sauté onions in hot oil until translucent, add garlic and peppers, cook 3 minutes, pour in vegetable broth, bring to a boil, cover and simmer for about 10 minutes. Blend with an immersion blender, season with salt and pepper, add cream and let simmer gently for another 5 minutes. Stir in reserved peppers and taste. Rinse pike fillets, pat dry, drizzle with lemon juice, season with salt and pepper. Heat butter and olive oil in a large pan and fry the fillets 2-3 minutes per side. Sprinkle with pepper. Drain potatoes and let them steam slightly. While still warm, press through a potato ricer and mix immediately with butter, egg yolks, flour, salt, pepper and nutmeg until well combined; adjust consistency by adding more yolk or flour if needed. Shape walnut-sized croquettes from the mixture. Heat oil to 170°C. Fry croquettes in batches for 3-4 minutes until golden brown. Optionally fry some zucchini strips and use them to garnish the fish fillets.

2. 2.

   Arrange the pike fillets with paprika foam sauce and potato croquettes on preheated plates and serve.