Pike perch with cabbage and buckwheat

3 servings

60 minutes

Pike perch with cabbage and buckwheat is a refined dish of Russian cuisine, combining the tenderness of fish, the creamy texture of cabbage sauce, and the crunch of buckwheat. Pike perch cooked in aromatic broth with vinegar gains softness and rich flavor, complemented by a velvety cream of white cabbage and broccoli. Crispy buckwheat grains add textural contrast to the dish, while herbs finish the composition with fresh notes. This dish reflects the traditions of Russian gastronomy, where simple ingredients are transformed into exquisite flavor combinations. It is perfect for both a cozy family dinner and a festive table.

Energy value per serving

• Calories: 586.1
• Proteins: 19.2g
• Fats: 39.6g
• Carbohydrates: 36.4g

Ingredients

• Pike perch fillet: 200 g
• Broccoli cabbage: 300 g
• White cabbage: 100 g
• Chicken broth: 100 ml
• Buckwheat groats: 30 g
• Cream 35%: 100 ml
• Sugar: 50 g
• Sherry vinegar: 4 tbsp
• White peppercorns: 5 g
• Dry white wine: 50 ml
• Olive oil: 4 tbsp
• Green: to taste
• Salt: to taste

Cooking steps

1. First, prepare broccoli puree: divide the cabbage into florets (set aside one branch for decoration), pour in 150 ml of water, and cook over medium heat until the cabbage is soft, about twenty minutes. Season to taste and blend into a puree.

   Required ingredients:

   • Broccoli cabbage: 300 g
   • Salt:  to taste

2. Make cabbage cream. Finely chop the cabbage and sauté it in two tablespoons of olive oil for three to four minutes. Add wine and reduce it by half. Pour in chicken broth and cream, cooking over medium heat for fifteen minutes until the cabbage is completely soft. Strain the resulting cream through a sieve (it can later be turned into foam using a culinary siphon if desired).

   Required ingredients:

   • White cabbage: 100 g
   • Olive oil: 4 tablespoons
   • Dry white wine: 50 ml
   • Chicken broth: 100 ml
   • Cream 35%: 100 ml

3. Meanwhile, prepare the fish: in a pan, add vinegar, sugar, and white pepper to 200 ml of water and bring to a light boil. Carefully place the fish in the boiling mixture for about five minutes and remove.

   Required ingredients:

   • Sherry vinegar: 4 tablespoons
   • Sugar: 50 g
   • White peppercorns: 5 g
   • Pike perch fillet: 200 g

4. Roast a handful of buckwheat in the remaining oil over high heat until crispy.

   Required ingredients:

   • Buckwheat groats: 30 g

5. First, place broccoli puree on the plate, then add the pike perch on top, and add cabbage cream. Sprinkle the fillet with buckwheat grains and garnish the dish with a broccoli sprig and herbs of your choice.

   Required ingredients:

   • Broccoli cabbage: 300 g
   • Pike perch fillet: 200 g
   • White cabbage: 100 g
   • Buckwheat groats: 30 g
   • Green:  to taste