Roach and Pike-Perch Fillets with Pink Mousse

Ingredients

• 200 g beetroot
• 0.5 Red Onion
• 100 ml Vegetable broth
• 1 tsp ground cardamom
• 1 cinnamon stick
• 50 g crème fraîche
• 75 g whipped cream
• 4 sheets gelatin
• Salt
• white pepper
• 1 tbsp balsamic vinegar
• 2 roach fillets (120 g each)
• 2 pike-perch fillets (175 g each)
• 1 tbsp butter
• 2 tbsp orange olive oil
• 3 tbsp orange juice
• Salt
• white pepper
• dill sprigs

Instructions

1. 1.

   Peel and roughly chop the onion and beetroot. Bring to a boil with vegetable broth, cardamom, and cinnamon stick; cover and simmer until tender. Soak gelatin in cold water. Remove the cinnamon stick from the vegetables. Blend the hot beetroot and onions into a fine puree, season with salt, pepper, and vinegar. Dissolve the gelatin in the hot mixture and stir thoroughly. Let the mixture cool, then fold in crème fraîche and whipped cream; transfer to a bowl and chill for 3–4 hours.

2. 2.

   For the fish, halve the roach fillets and cut each pike-perch fillet into four pieces. Pat all pieces dry and sear them in butter on both sides. Drizzle with orange juice and orange olive oil, season with salt and pepper. Arrange on plates: stack two pike-perch pieces and one roach piece as a tower, drizzle with the oil-butter-juice mixture. Spoon dollops of mousse onto the fish. Garnish with dill sprigs and serve immediately.