Pike Perch with Tkemali Sauce from Pickled Gooseberries

Main Dishes | European cuisine

⏳ Time

30 minutes 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, head chef at a popular American restaurant.

Ingredients

Gooseberry - 2 lbs
Banana Leaves - 0.5 oz
Lemongrass - 0.9 oz
Salt - 1.4 oz
Sugar - 3.2 oz
Apple Cider Vinegar - 3 fl oz
Grated Ginger Root - 1.8 oz
Dill - 1.1 oz
Spinach - 4.6 oz
Ground coriander - 0.1 oz
Honey - 3.2 oz
Soy Sauce - 3 fl oz
Olive Oil - 10 fl oz
Garlic - 0.9 oz
Borodinsky Bread - 2.5 oz
Cilantro - 1.1 oz

Step by Step guide

Step 1

Prepare the pickled gooseberries. Wash the berries, trim the stems with scissors, and arrange them in jars.

Step 2

Bring 500 ml of water to a boil, then add vinegar, kaffir lime, lemongrass, thinly sliced ginger, salt, and sugar. Bring it back to a boil, then pour the hot brine over the gooseberries in jars and leave them at room temperature for 2 days. After that, cover the jars with lids (do not seal them!) and place them in the refrigerator. After 2 weeks, the gooseberries will be ready to eat.

Step 3

Prepare the tkhemali sauce. Place cilantro, dill, spinach, 350 grams of pickled gooseberries, coriander, honey, soy sauce, and garlic in a blender. Blend until smooth. Then, while continuing to blend, slowly pour in olive oil in a thin stream until a thick emulsion forms.

Step 4

Prepare Borodinsky bread crumbs. Cut off the crust from the bread, dice the crumb into cubes, and lightly toast them in the oven. Then, blend the toasted cubes in a blender until they turn into crumbs.

Step 5

Prepare the pike perch. Melt butter in a skillet with a sprig of thyme; once it heats up, place the pieces of pike perch fillet skin-side down. Fry for 1 to 3 minutes (depending on the thickness of the fillet), then flip, season with salt and pepper. Wait until the flesh turns opaque and loses its translucency, then remove the pike perch from the heat.

Step 6

Arrange the fillets on the plates, drizzle with gooseberry tkhemali sauce, and place the pickled gooseberries alongside. Sprinkle the fish with breadcrumbs made from Borodinsky bread, garnish with herbs, and serve.