Pikeperch with White Wine Sauce

Ingredients

• Pike Perch Fillet 1 piece
• Cauliflower 20 oz
• Butter 5 oz
• Truffle Oil 0 fl oz
• Cream 5 fl oz
• Thyme 6 sprigs
• Garlic 7 cloves
• 33% Cream 10 fl oz
• Chicken Broth 15 fl oz
• Dry White Wine 5 fl oz
• Spinach 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the puree. Break the cabbage into small florets.

Step 2

Place in a pot of water and boil for 10-15 minutes after it comes to a boil. The cabbage should not turn to mush but should break apart easily with a fork into smaller florets.

Step 3

Using a slotted spoon, transfer the cabbage to a blender and blend until finely chopped.

Step 4

Add 30 g of butter, truffle oil, and 100 ml of cream, then blend again until smooth. Season the puree with salt to taste.

Step 5

Prepare the sauce. Crush 3 cloves of garlic and lightly sauté them with 3 sprigs of thyme in a dry skillet.

Step 6

As soon as the aroma develops, pour in the wine and let it simmer to cook off the alcohol smell.

Step 7

Once the smell of alcohol has dissipated from the pan, add the butter and chicken broth.

Step 8

Once the butter has melted and the broth comes to a boil, add 150 ml of cream.

Step 9

Reduce the sauce over low heat, stirring, until it reaches the consistency of liquid sour cream. Remove the garlic and thyme from the sauce and transfer it to a bowl.

Step 10

Prepare the spinach. Crush 2 more cloves of garlic and place them in a heated clean skillet. Pour a little vegetable oil into the skillet, add the spinach, and toss in a small piece of butter.

Step 11

Quickly sauté the spinach while stirring. As soon as it becomes slightly softer and wilts, add salt. Stir, remove the pan from the heat, and transfer the spinach to a plate.

Step 12

Prepare the pike perch. Cut the fillet crosswise into pieces about 2–3 cm thick.

Step 13

Season the fish with salt and pepper.

Step 14

Crush the remaining garlic cloves and place them in the skillet along with the thyme. Add a little vegetable oil and a piece of butter.

Step 15

When the oil reaches a boil, place the fillet pieces skin-side down in the pan.

Step 16

Sear the fillets for 2–3 minutes on each side, basting with hot oil from the skillet. Make sure the garlic doesn’t burn during cooking, as this will make the oil taste bitter.

Step 17

As soon as the fish is ready, warm up the sauce.

Step 18

Place a couple of large spoonfuls of cauliflower puree on each plate, and add some spinach beside it.

Step 19

Place slices of fish on top of the spinach and drizzle with white wine sauce.