Fried pikeperch with sauerkraut

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Lemon beurre blanc

20 g butter
40 g shallots
150 g white wine
20 g Noilly Prat
200 g fish stock
½ piece lime leaf
35 g lemon juice
50 g crème fraîche
80 g cold butter cubes
Salt, pepper, sugar

Parsnip puree with white chocolate

300 g parsnips
60 g shallots
60 g potatoes, floury
20 g butter
180 g vegetable stock
200 g cream
50 g white chocolate
5 g salt

Chive oil

160 g chives
40 g spinach
400 g sunflower oil or grape seed oil
5 g salt

Cream sauerkraut

500 g cooked sauerkraut
200 g cream 35% fat
salt

Recipe preparation

Lemon beurre blanc

(1) Sauté the finely chopped shallots in the butter.
(2) Deglaze with white wine and Noilly Prat and add the fish stock. Add the lime leaf and lemon juice. Reduce the liquid to 1 dl.
(3) Now pass everything through a fine sieve, then bring the liquid to the boil again, season with salt, pepper and sugar, then add the crème fraîche and mix in the cold butter cubes and season to taste.

Parsnip puree with white chocolate

(1) Sauté the shallots, add the parsnips and cook briefly. Add the potatoes, pour in the vegetable stock and simmer for approx. 20 minutes until soft. Pour in the cream, bring to the boil again, stir in the chopped white chocolate, season and pour into a Pacossier® beaker.
(2) Close with the lid, label and freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® twice at normal pressure.

Chive oil

(1) Blanch the herbs and spinach and quench in ice water or steam at 100°C for 3 minutes. Roughly chop and pour into a Pacossier® beaker together with the oil.
(2) Close with lid, label and freeze at -20°C for at least 24 hours.
(3) If necessary, pacotize® once at normal pressure. Bring the oil to the boil briefly and pour through a fine sieve.

Cream sauerkraut

(1) Reduce the cream by half over a low heat.
(2) Add the sauerkraut to the pan and simmer until the liquid is almost gone, add the cream and mix together.
(3) Season to taste with salt.