Almond-Cooked Fish
Pike slices are marinated, then simmered in a stock made from the fish bones and finished with an egg yolk batter. Served with ground almonds and butter.
Ingredients
fresh pike (scaled, gutted, head and tail removed, deboned, cut into fillets)
1 (about 2000 g)
onion (washed and sliced)
150 g
egg yolks
100 g
tomato (washed and sliced)
30 g
boiled potatoes
500 g
roasted almonds (coarsely ground)
75 g
flour
30 g
fine salt (for marinating)
a pinch
white pepper (for marinating)
a pinch
white wine
a pinch
bay leaf
to taste
peppercorns
to taste
chopped parsley
to taste
butter (for batter and drizzling hot butter)
to taste
fish marinade
to taste
Instructions
1
Step 1
Scale and gut the fish, remove the head and tail, debone, and cut into fillets. Rub with a pinch of fine salt, white pepper, and white wine, then marinate for 2 hours. Wash and slice the onion and tomatoes; coarsely grind the almonds; set aside.
2
Step 2
Place the fish head, tail, and bones with the bay leaf, peppercorns, and an appropriate amount of water in a pot and bring to a boil. Reduce to low heat and simmer for about 1 hour, then add the sliced onion, tomato slices, and chopped parsley. Cook until tender, then strain; set aside the broth.
3
Step 3
Mix the flour, butter, and egg yolks together until smooth, then stir in an appropriate amount of the fish marinade to make a batter. Bring the strained broth back to a boil, pour in the batter, and stir until it boils. Add the fish fillets and simmer on low heat until just cooked through (about 10 minutes). Season with salt and pepper to taste. To serve, arrange the fish fillets on a plate, sprinkle with the ground almonds and chopped parsley, drizzle with hot melted butter, and serve with the boiled potatoes.
