Pike perch with white wine sauce

4 servings

45 minutes

Recipe from Andrey Palesiki, chef of the restaurant "Erwin. Recremoreocean.

Energy value per serving

• Calories: 769.2
• Proteins: 19g
• Fats: 66.4g
• Carbohydrates: 16.6g

Ingredients

• Pike perch fillet: 1 pc
• Cauliflower: 500 g
• Butter: 200 g
• Truffle oil: 15 ml
• Cream: 100 ml
• Thyme: 6 sprig
• Garlic: 7 clove
• Cream 33%: 250 ml
• Chicken broth: 400 ml
• Dry white wine: 200 ml
• Spinach: 70 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the puree. Break the cabbage into small florets.

   Required ingredients:

   • Cauliflower: 500 g

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

3. Use a slotted spoon to transfer the cabbage to the blender bowl and chop it.

4. Add 30 g of butter, truffle oil, 100 ml of cream and blend again into a homogeneous mass. Salt the puree to taste.

   Required ingredients:

   • Butter: 200 g
   • Truffle oil: 15 ml
   • Cream: 100 ml
   • Salt:  to taste

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

   Required ingredients:

   • Garlic: 7 cloves
   • Thyme: 6 sprigs

6. Once the aroma appears, pour in the wine and evaporate a little to eliminate the smell of alcohol.

   Required ingredients:

   • Dry white wine: 200 ml

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

   Required ingredients:

   • Butter: 200 g
   • Chicken broth: 400 ml

8. When the butter melts and the broth boils, add 150 ml of cream.

   Required ingredients:

   • Cream 33%: 250 ml

9. Simmer the sauce, stirring, until it thickens to a consistency of liquid sour cream. Remove the garlic and thyme from the sauce and pour it into a bowl.

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

    Required ingredients:

    • Garlic: 7 cloves
    • Spinach: 70 g
    • Butter: 200 g

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

    Required ingredients:

    • Salt:  to taste

12. Prepare the pike perch. Cut the fillet crosswise into pieces of 2-3 cm.

    Required ingredients:

    • Pike perch fillet: 1 piece

13. Salt and pepper the fish.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

14. Crush the remaining garlic cloves, place them in a pan with thyme, add a bit of vegetable oil and a piece of butter.

    Required ingredients:

    • Garlic: 7 cloves
    • Thyme: 6 sprigs
    • Butter: 200 g

15. When the oil is hot, place the fillet pieces skin side down in the pan.

16. Fry the fillet for 2-3 minutes on each side, basting with hot oil from the pan. Watch to ensure the garlic doesn't burn during frying, otherwise the oil will taste bitter.

17. Once the fish is ready, heat the sauce.

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

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