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Pike-Perch Fillet with Violet Mustard Sauce and Stuffed TomatoTheWorldWideGourmet.com

Flavors of Germany

Total time: 30 to 60 min

Preheat the oven to 180° C (350° F)
Preparation time: Under 30 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:102.6 kcal

Proteins:14.2 g

Fats:4.4 g

Carbohydrate:1.6 g

Fibers:0.6 g

Sugar:0.2 g

Cholesterol:37.3 mg

Sodium:95.4 mg

Calcium:57.8 mg

Energy:363 kcal

Proteins:50.3 g

Fats:15.5 g

Carbohydrate:5.5 g

Fibers:2.2 g

Sugar:0.8 g

Cholesterol:131.8 mg

Sodium:337.4 mg

Calcium:204.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

pike perch fillet

30

ml

fish stock

200

ml

sauce (fish stock and white wine)

30

ml

violet mustard

30

g

cold butter, diced

1/2

lemon

15

ml

soft butter

olive oil

salt and pepper

flour

*Stuffed tomatoes

4

cherry tomatoes

30

ml

mashed potato

7.5

ml

olive paste

*Garnish

160

g

spinach

20

g

butter

1/2

clove of garlic

salt and pepper

METHOD

  1. Scale the pike-perch and cut into four portions.
  2. Hollow out the cherry tomatoes and season well.
  3. Combine the fish stock and sauce and bring to a boil; whisk in the mustard and cold butter and season to taste with salt.
  4. Combine the mashed potato and olive paste and warm the mixture.
  5. Stuff the tomatoes with the potato-olive mixture and heat in a 180° C (350° F) oven for about five minutes.
  6. Season the fish fillets with salt, pepper and lemon juice, roll in flour and fry in a skillet in olive oil and the remaining 1 tbsp. butter, skin side up.
  7. Turn the fish skin side down and place in a 200° C (400° F) oven for about 4 minutes until crispy.

Presentation

  1. Sweat the spinach leaves in butter with the half clove of garlic; season with salt and pepper.
  2. Remove the garlic, and divide the spinach among four soup plates.
  3. Place a stuffed tomato to the side of each plate and spoon the foamy sauce all around.
  4. Top with a crispy pike-perch fillet and serve immediately.

CHEF'S NOTES

Dieter Müller prepares meals that are rich in flavor, yet light as a feather.



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