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Pike-perch riet with olive tapenade

2 servings

60 minutes

Recipe by Valery Dergachev, chef of Vinoteca Leo (Rostov-on-Don).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

481.2

kcal

19.3g

grams

43.2g

grams

4.9g

grams

Ingredients

2servings

Egg yolk

2

pc

Olive oil

20

ml

Cream 33%

40

ml

Dijon mustard

20

ml

Worcestershire sauce

10

g

Pike perch fillet

150

g

Butter

30

g

Chili paste

4

g

Lemon juice

6

ml

Lemon zest

2

g

Pitted olives

50

g

Capers

10

g

Extra virgin olive oil

10

ml

Dried anchovies

2

g

Cooking steps

1
Fillet the pike perch, remove the skin and keep it. Cut the fillet into small pieces.
Required ingredients:
1. Pike perch fillet: 150 g

2
Melt butter in a pan over low heat.
Required ingredients:
1. Butter: 30 g

3
Put the chopped pike perch in melted butter and simmer until cooked.
Required ingredients:
1. Pike perch fillet: 150 g

4
Transfer the cooked pikeperch with butter to a bowl and set aside until completely cool.
Required ingredients:
1. Butter: 30 g

5
While the pikeperch cools, whisk the yolks mixed with chili paste, cream, and Worcestershire sauce in a new bowl. Continuing to whisk, gradually add olive oil to this mixture. Cover the resulting emulsion with a lid and place it in the refrigerator.
Required ingredients:
1. Egg yolk: 2 pieces
2. Chili paste: 4 g
3. Cream 33%: 40 ml
4. Worcestershire sauce: 10 g
5. Olive oil: 20 ml

6
For tapenade: finely chop olives and capers, mix them, and add extra virgin olive oil and dried anchovy powder.
Required ingredients:
1. Pitted olives: 50 g
2. Capers: 10 g
3. Extra virgin olive oil: 10 ml
4. Dried anchovies: 2 g

7
In a small flame, carefully fry the pike perch skin in vegetable oil on both sides until golden. Then place on napkins to absorb excess fat and wait until completely cool.
Required ingredients:
1. Pike perch fillet: 150 g

8
Chop the cooled chips from the skin into small pieces. If you have a dehydrator, put it in there for a while.

9
Mash the pike perch with a spoon. Mix the emulsion with lemon zest, lemon juice, and Dijon mustard, add the pike perch and stir.
Required ingredients:
1. Lemon zest: 2 g
2. Lemon juice: 6 ml
3. Dijon mustard: 20 ml
4. Pike perch fillet: 150 g

10
Place the rillettes at the bottom of the plate, make a well on top, add tapenade on the side, sprinkle with chopped chips and crushed black pepper. Also, pour a little extra virgin oil into the well.
Required ingredients:
1. Extra virgin olive oil: 10 ml

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