Ingredients

300 g skinless pikeperch filet for marinating
300 g skinless pikeperch filet for roasting
Marinate for the fish
1.5 l water
500 ml balsamic vinegar
100 g salt

6 red radishes Olive oil
White wine vinegar Salt

For the Kohlrabi ice cream

400 g kohlrabi
300 g kohlrabi juice 50 g glucose powder 20 g Trimoline
11⁄2 sheets of gelatin 7 g salt
4 g Super Neutrose Salt
Lemon juice

For the ohlrabi pockets
1 peeled kohlrabi

For the pikeperch tartare

Cut the trimmings of the cooked pikeperch into small pieces and marinate in some crème fraîche, salt, pepper and lemon zest.
Red pikeperch marinade
Juice of 9 limes
2 green celery stalks 4 red onions,
white parts removed
5 g ginger
230 g water
20 g Colatura di Alici (fish sauce made from sardines)
15 g cilantro
2 lemon grass stalks Salt

For the white pikeperch marinade
Juice of 9 limes
2 green celery stalks 4 white onions
5 g ginger
230 g water
20 g Colatura di Alici (fish sauce made from sardines)
15 g cilantro
2 lemon grass stalks Salt

For the chives mayonnaise
30 g egg yolks
150 g sunflower oil 2 ml white vinegar 15 g chopped chives Salt
Fleur de sel
Lime juice

Method

Bring part of the water to a boil with the balsamic vinegar and salt. Let the liquid cool down. Once the marinade is cold, place the 300 g of pikeperch filets in it and marinate for 40 to 60 minutes (depending on the thickness of the fish). Cut into 1 cm wide strips.

Season the 300 g pikeperch filet, which will be roasted with salt and cover one of the sides generously with crushed black pepper. With the peppered side facing down, place the fish in a hot pan with some olive oil for about 60 seconds. Let it rest briefly and cut into generous cubes.

Cut the radishes into thin slices and marinate in olive oil, white wine vinegar and salt.

For the Kohlrabi ice cream
Soak the gelatin; bring glucose, Trimoline and Super Neutrose to a boil in a portion of the juices. Mix the remaining juice in the Thermomix (or other blender). Add the stabilizers and blend well. Season with the lemon juice and salt. Add the gelatin and pass through a sieve. Allow the preparations to cool down overnight. Fill in a Pacojet or similar container and freeze. If necessary, take out of the freezer and swirl around in the Pacojet.

For the Kohlrabi pockets
1 peeled kohlrabi
Use the meat slicer to cut the kohlrabi into super thin slices; cut into squares. Fill with some pikeperch tatar and form pockets.

For the Pikeperch Tartare
Cut the trimmings of the cooked pikeperch into small pieces and marinate in some crème fraîche, salt, pepper and lemon zest.
Red pikeperch marinade
Juice of 9 limes
2 green celery stalks 4 red onions,
white parts removed
5 g ginger
230 g water
20 g Colatura di Alici (fish sauce made from sardines)
15 g cilantro
2 lemon grass stalks Salt

Mix the lime juice and the red onions together. Dice the other ingredients, add and mix in. Place in the refrigerator over-night and season to taste with salt the next day.

For the white pikeperch marinade

Juice of 9 limes
2 green celery stalks 4 white onions
5 g ginger
230 g water
20 g Colatura di Alici (fish sauce made from sardines)
15 g cilantro
2 lemon grass stalks Salt
Follow the same preparation steps used for the red pikeperch marinade.

For the chives mayonnaise
30 g egg yolks
150 g sunflower oil 2 ml white vinegar 15 g chopped chives Salt
Fleur de sel
Lime juice
Place the egg yolks, vinegar and salt in a bowl, stir together and mix with a hand mixer. Slow drizzle in the oil and emulsify. Finish with the lime juice and salt.

For the plating

Present the roasted pikeperch cubes in a deep bowl, top with the red radish slices and pour a generous amount of the red zander marinade over it. Plate the marinated zander strips on the large plate and season with some fleur de sel. Arrange the kohlrabi ice cream and the kohlrabi pocket on the plate. Drizzle a generous amount of white zander marinade over the plate and serve.

Features more veg
Features more veg
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