Pikeperch on Tomatoes and Foamy Buttermilk Sauce
Foamy buttermilk sauce over pikeperch served atop fresh tomatoes is a recipe featuring crisp, fruit‑vegetable ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Shallot
- 1 Garlic clove
- 2 tbsp butter
- 200 ml white wine
- 200 ml fish stock
- 20 ml Noilly Prat
- 100 ml Buttermilk
- 800 g pikeperch
- Chili oil
- 1 vanilla pod
- 1 chili pepper
- 1 stalk Thai basil
- 2 Garlic cloves
- Salt
- Pepper (freshly ground)
- 4 Cherry Tomatoes
Instructions
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1.
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 fine sieve and add buttermilk.
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2.
Wash the pikeperch, pat dry, and cut into eight equal pieces. Heat chili oil in a non‑stick pan and infuse with split vanilla pod, chili pepper, Thai basil, and pressed garlic. Place seasoned fish skin side down over medium heat; cook about 3 minutes. Flip, let it become translucent, then remove from heat.
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3.
Meanwhile, wash tomatoes, trim stems, and slice. In another pan, lightly fry in chili oil over low heat for 3‑4 minutes, seasoning with salt and pepper. Plate the fish, top each piece with tomato slices, sprinkle fresh pepper. Warm the buttermilk sauce without boiling; season with salt and pepper. Add remaining cold butter and whisk until frothy. Drizzle foam around the fish and serve.
