Pike perch with green pea and mint salsa, salmon caviar and butter sauce
4 servings
45 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
1
Place the pike perch fillet on parchment paper, add 80 g of butter on top, drizzle with olive oil, and salt. Bake at 200 degrees for 7 minutes.
- Pike perch fillet: 520 g
- Butter: 230 g
- Olive oil: 50 ml
- Salt: 30 g
2
For the salsa, blend the peas without thawing until not completely smooth to keep some chunks. Add finely chopped fried garlic (20 g), chopped dill and mint, sugar (5 g), and salt (15 g). Mix well. Heat the salsa in butter (100 g) until warm.
- Frozen green peas: 320 g
- Garlic: 40 g
- Dill: 10 g
- Mint: 20 pieces
- Sugar: 25 g
- Salt: 30 g
- Butter: 230 g
3
To prepare the oil sauce, heat turmeric in a dry pan, add 50 g of butter, finely chopped leek and garlic (20 g), pour in wine and grapefruit juice. Simmer on low heat for 10 minutes, then add 15 g of salt and 20 g of sugar. Blend the finished sauce thoroughly.
- Turmeric: 2 g
- Butter: 230 g
- Leek: 100 g
- Garlic: 40 g
- White wine: 50 ml
- Grapefruit juice: 50 ml
- Salt: 30 g
- Sugar: 25 g
4
Pour the sauce on the plate, place the salsa in a ring with the pike perch fillet, and garnish with red caviar and beet fries.
- Wild salmon caviar: 60 g
- Beetroot chips: 10 g