Pike Perch Steak with Cauliflower and Curry Sauce
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Pike Perch Fillet - 4 pieces
- Cauliflower - 1 piece
- Barbecue sauce - 10.6 oz
- Rosemary - 1 sprig
- Thyme - 1 sprig
- Garlic - 1 clove
- Salt - 0 oz
- Ground Black Pepper - 0 oz
- Pistachios - 1.1 oz
- Olive Oil - 1 fl oz
- Red Curry Powder - 0.4 oz
- Sesame Oil - 0 fl oz
- Condensed Milk - 3.5 oz
- Coconut Milk - 7 fl oz
- 33% Cream - 3 fl oz
- Tamarind Paste - 0.5 oz
- Meyer Lemon Juice - 0 fl oz
Step by Step guide
Step 1
Cut the head of cauliflower along the stem into steaks — large slices about 2 cm thick.
Step 2
Blanch the cauliflower steaks in boiling salted water for 5 minutes. Drain on paper towels and transfer to a baking sheet lined with parchment paper.
Step 3
In a bowl, combine olive oil, sesame oil, and dry curry spice, and whisk until smooth.
Step 4
Use a brush to coat the cabbage steaks with the resulting mixture.
Step 5
Bake the cabbage steaks in a preheated oven at 356°F for 5 minutes.
Step 6
Prepare the curry sauce. In a saucepan, combine coconut milk, condensed milk, cream, curry paste, and fresh lemon juice. Stir well and simmer over medium heat for 10 minutes, stirring occasionally.
Step 7
Make several cuts on the skin of the pike perch fillets to prevent them from curling while frying.
Step 8
In a deep skillet, heat a bit of olive oil, then add the garlic, rosemary, and thyme. After about a minute, when the spices release their aroma, place the pike perch steaks skin-side down in the skillet. Cook for about 3–4 minutes, and as soon as the flesh of the steak turns opaque, flip it over and cook for another couple of minutes. The fish should be cooked through but not dry.
Step 9
Add the curry sauce to the fish, bring it to a boil, and then immediately remove from heat.
Step 10
When serving, pour a pool of curry sauce into the plates, place the cabbage steak on top, and then add the pike perch steak. Sprinkle with chopped pistachios.
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