Family Best Time >> Food

Pike-perch Fredrik style, tomato jelly and raw vegetables, yoghurt sorbet


Ingredients:10 people
  • zander fillet
    400 g
  • brine:water
    1 litre
  • salt
    30g
  • syrup at 30° B
    250 g
  • soaked and pressed gelatin (i.e. 2 g)
    1 sheet
  • lemon juice
    100g
  • yogurt
    300 g
  • beautiful tomatoes
    10
  • shallots
    2
  • garlic
    2 cloves
  • white wine
    100 g
  • Mixture of raw vegetables (chervil, daikon cress*, shizo, minced asparagus, minced radish, coriander leaves, apple slices (granny smith)
    300 g
  • Salt, black pepper, thyme, paprika, saffron, coriander, sugar, dill, lemon oil, flower petals (your choice)
    QS
  • watermelon
    200g
  • Agar-agar
    3.5


Preparation:


    Difficulty:[usr 5]

    Preparation:

    Soak the zander fillet in brine for about 24 hours, drain and dry.

    Sorbet yoghurt:

    Heat the syrup, add the gelatin then the lemon juice and yogurt, pour into a Pacojet bowl or an ice cream maker

    Tomato Jelly:

    Cut the tomatoes in half, place them on a plate with the shallots, garlic, white wine, 200 g water, thyme, paprika, saffron, pepper, coriander, salt and sugar. Bake everything in an oven at 250°C for about 1 hour. Leave to cool, add the watermelon brunoise and leave to marinate for about 24 hours. Filter through muslin, take 250 g of broth, add the agar-agar, cover with cling film, leave to stand for about 10 minutes. Season, bring to the boil, then pour into a plate, to a thin thickness, block in the cold and cut out strips (20 x 1 cm).

    Cooking:

    Roll the pike-perch fillet in cling film and form a roll, cook in an oven or oven at 60°, until the core temperature is reached of 45°. Cool, set aside.

    Finish:

    Cut the zander fillet in half lengthwise and then into 10 sections. Season the vegetable mixture with lemon oil.

    Presentation:

    In a plate, place a tomato jelly then two (half-loins) of pike-perch, place the raw vegetables, cooked tomatoes, dill and flower petals on top .

    Source:A recipe by Gorden Tiden taken from Thuriès gastronomy magazine

    Note from Hubert:Daikon cress is a plant native to Japan with a flavor of radish and horseradish.

    Pike-perch Fredrik style, tomato jelly and raw vegetables, yoghurt sorbet