Ingredients
For 4 servings
Pikeperch:
500 g boneless pikeperch fillet with skin
60 g butter
1 dash of lemon
Salt
Cauliflower:
½ head of cauliflower
40 ml water
30 g butter
Salt and nutmeg to taste
作者: Heiko Antoniewicz
准备时间: 35 minutes
烹饪时间: 1 hour 5 minutes
难度级别:★☆☆
Preparation
Pikeperch:
Cut the pikeperch in four equal-sized pieces. Put the butter into a saucepan,
let it froth and toss it until light brown. The salt and season it with the
lemon juice. Pour it through a fine sieve and let it cool a bit. Put the
pikeperch and the lemon butter in a bag and vacuum. Cook sous vide them in your fusionchef sous
vide water bath for 16 minutes at 56 °C. Remove the fish from the bag and sear
the skin shortly in a hot pan. Salt lightly.
Cauliflower:
Break off florets of 2 cm diameter. Vacuum them together with the other
ingredients. Cook sous vide them in your fusionchef sous
vide water bath at 85 °C for 50 minutes. When cooked, glaze them in a pan and
season to taste.
We recommend serving this dish with raw, marinated cauliflower.