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Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay LeavesTheWorldWideGourmet.com

Total time: 30 to 60 min

Oven temperature: 180° C (350° F)
Preparation time: 15 minutes
Cooking time: Under 45 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:105.3 kcal

Proteins:11.3 g

Fats:2 g

Carbohydrate:10.3 g

Fibers:2.7 g

Sugar:2.9 g

Cholesterol:19.3 mg

Sodium:87.8 mg

Calcium:41.6 mg

Energy:521 kcal

Proteins:55.7 g

Fats:10.1 g

Carbohydrate:50.8 g

Fibers:13.4 g

Sugar:14.6 g

Cholesterol:95.7 mg

Sodium:434.6 mg

Calcium:206 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

pike perch

butter

50

g

raw foie gras or goose liver

bay leaves

*Lentils

150

g

green lentils from berry

500

ml

white chicken stock

25

g

smoked bacon

50

g

thinly sliced onion

50

g

carrot

50

g

leek, white part only

1/2

stalk celery

250

ml

chicken stock

50

ml

cider vinegar

40

g

brown crystallized sugar

1/2

vanilla bean

1

knob of butter

METHOD

Preparation

  1. Fillet the fish, leaving the skin on, and cut into portions.
  2. Chop all the vegetables for the lentil garnish into small pieces; sweat them in a saucepan or Dutch oven; add the smoked bacon, bouquet garni and lentils. Add enough chicken stock just to cover and cook covered over low heat.

Making the sauce

  1. Meanwhile, in a hot skillet cook the brown sugar with the 2 tbsp. butter until it is a nice caramel color;
  2. deglaze with the cider vinegar, reduce by half, then add the chicken stock and half vanilla bean; reduce again by half and whisk in the butter.

Cooking the fish and presentation

  1. Season the fish portions on both sides with salt and pepper; cook skin side down in butter for a few minutes in a skillet; place the pan in the oven and finish cooking at 180° C (350° F) for about 5 minutes;
  2. lay the fresh bay leaves flat on a baking sheet and pass under the broiler for a few seconds;
  3. in the center of each plate arrange some of the drained lentils with a few shavings of raw foie gras, surrounded by some bay leaves.
  4. Place the pike-perch, skin side up, on the lentils; spoon some of the vanilla caramel sauce all around; garnish with sprigs of chervil.




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