Pikeperch with Cauliflower Purée

Main Dishes | Argentinian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pikeperch with cauliflower purée

Ingredients

Pike Perch Fillet - 28.2 oz
Cauliflower - 1 piece
Butter - 3.5 oz
Cream - 8 fl oz
Wakame Seaweed - 0.4 oz
Wakame Seaweed - 0.4 oz
Soy Sauce - 0 fl oz
Fish Oil - 0 fl oz
Sugar - 3.9 oz
Marinated cherries - 3.5 oz
Malt Vinegar - 2 fl oz
Rosemary - 1 sprig
Garlic - 1 clove
Tapioca - 1.8 oz
Dill - to taste
Dry White Wine - 1 fl oz
Salt - to taste

Step by Step guide

Step 1

Finely chop the cauliflower, keeping a few larger florets aside, and sauté it in a dry skillet until it starts to brown slightly. Then add 50 grams of butter and continue to sauté, stirring for another couple of minutes. Pour in the wine and let it reduce, then add the cream and simmer on low heat for 10–15 minutes. Blend until smooth and creamy.

Step 2

Soak the seaweed in 100 ml of cold water, then add 10 ml each of soy sauce and fish sauce, along with 20 grams of sugar. Let it sit for 20–30 minutes.

Step 3

Sauté the remaining cabbage in a skillet with butter until golden brown on all sides. Then transfer it to an oven preheated to 392°F for 10 minutes. Next, add 20 grams of butter and a little marinade from the seaweed, and return it to the oven for another 10 minutes.

Step 4

Make a small cut on the tops of the tomatoes. In a saucepan, bring 300 ml of water, 50 ml of white wine vinegar, 70 grams of sugar, 20 grams of salt, a clove of garlic, and a sprig of rosemary to a boil. Place the tomatoes in the hot marinade if you need to prepare them quickly, or in the cooled marinade and let them sit for 12 hours.

Step 5

Add the tapioca to boiling water and cook for 6 minutes. Then drain the water, rinse the tapioca with cold water, add 50 ml of cold water, 5 ml of fish sauce, 10 ml of soy sauce, a splash of vinegar, and 10 grams of sugar, and mix well.

Step 6

Sear the pike perch fillet in butter, first skin-side down for 2–3 minutes, then flip and cook for another 2 minutes, adding salt.

Step 7

Place the cooked fillet on a plate, add a little mashed potatoes, roasted cauliflower florets, a few pickled cherry tomatoes, and seaweed. Garnish with tapioca 'caviar' and sprigs of dill.