Pikeperch on Marinated Tomatoes and Foamy Buttermilk Sauce
Foamy buttermilk sauce over pikeperch with marinated tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g pikeperch
- 4 straw tomatoes
- 1 vanilla pod
- 1 chili pepper
- 2 stalks Thai basil
- 2 Garlic cloves
- 4 slices ginger
- Chili oil
- Salt
- ground pepper
- 2 tbsp butter
- 1 Shallot
- 1 Garlic clove
- 200 ml fish stock
- 200 ml white wine
- 20 ml Noilly Prat
- 100 ml Buttermilk
Instructions
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1.
For the buttermilk foam, peel and finely chop the shallot and garlic. Sauté in 1 tbsp hot butter. Deglaze with white wine, fish stock, and Noilly Prat; reduce by about half. Strain through a sieve and add the buttermilk.
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2.
Cut the pikeperch into eight roughly equal pieces. Pat dry. In a hot, uncoated pan, add chili oil and aromatize with split vanilla pod, chili pepper, ginger, Thai basil, and pressed garlic. With moderate heat, sear the seasoned fish skin side down for about 3 minutes. Flip and let it become translucent.
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3.
Meanwhile, wash the tomatoes, remove stems, and slice. In another pan, melt a little chili oil over low heat. Season with salt and pepper. Plate the tomatoes, place two pieces of pikeperch on top, and sprinkle fresh pepper. Optionally garnish with aromatics.
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4.
Heat the buttermilk sauce, do not boil, season with salt and pepper. Add the remaining cold butter and whisk until foamy. Drizzle foam around the fish and serve.
