Pike Perch with Cabbage and Buckwheat

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pike Perch with Cabbage and Buckwheat

Ingredients

Pike Perch Fillet - 7.1 oz
Broccoli - 10.6 oz
White Cabbage - 3.5 oz
Chicken Broth - 3 fl oz
Buckwheat Groats - 1.1 oz
10% cream - 3 fl oz
Sugar - 1.8 oz
Champagne Vinegar - 4 tablespoons
White Pepper (whole) - 0.2 oz
Dry White Wine - 1 fl oz
Olive Oil - 4 tablespoons
Herbs - to taste
Salt - to taste

Step by Step guide

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

On a plate, first place the broccoli puree, then add the pike perch on top, and add the cabbage cream. Sprinkle the fillet with buckwheat grains and garnish the dish with a branch of broccoli and herbs to your liking.