Pikeperch with Radish

Ingredients

• 500 g radish
• Salt
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 4 tbsp rapeseed oil
• 0.5 tsp Sugar
• Pepper
• 250 ml dry white wine
• 500 ml fish stock
• 1 bay leaf
• 4 peppercorns
• 1 tsp peppercorns
• 400 g pikeperch fillet (skinless)
• 2 slices stale toast bread
• 3 Tbsp melted butter
• 1 tsp horseradish (jarred)
• butter (for baking sheet)
• 1 Shallot
• 1 Garlic clove
• 1 stalk Celery
• 1 tbsp Tomato Paste
• 2 tbsp cold butter
• 1 tbsp freshly chopped dill
• 1 tbsp vermouth (Noilly Prat)

Instructions

1. 1.

   Peel, clean and cut the radish into thin strips or shave it. Sprinkle with salt and let stand for about 5 minutes. Meanwhile whisk vinegar, lemon juice, oil, sugar, salt, and pepper to make a dressing. Rinse the radish briefly, mix with the dressing in a bowl, and refrigerate for about 30 minutes.

2. 2.

   Bring wine, stock, bay leaf, peppercorns, and peppercorns to a boil. Season with salt and reduce heat. Rinse the fish and cut into four roughly equal pieces. Place in the liquid and poach at about 80 °C for around 15 minutes.

3. 3.

   For the crust, dehydrate stale toast bread and finely crumble it with a food processor. Mix with 2 tbsp melted butter and horseradish.

4. 4.

   Remove the fish from the broth, drain well, and place on a greased baking sheet. Spread the breadcrumb mixture over the fish and bake briefly under a preheated grill until golden brown just before serving.

5. 5.

   Strain the broth through a sieve. Wash, peel, and finely chop shallot, garlic, and celery. Sauté everything in remaining melted butter until translucent. Briefly add tomato paste. Deglaze with the broth and reduce for about 10 minutes to half volume. Pass again through a fine sieve, reheat without boiling, then fold in cold butter using an immersion blender. Add dill and season with vermouth, salt, and pepper.

6. 6.

   Taste the marinated radish and arrange it on preheated plates. Pour the sauce over the radish and place the fish on top. Garnish with mashed potatoes and milk foam if desired before serving.