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GOLDEN FILLET OF PIKE PERCH WITH PAK CHOI AND OIL FLAVOURED WITH GINGER AND LEMONGRASS and “mayonnaise”
Preparation time:
approx. 25 minutes
Quantity for:
4 servings
Ingredients:
4 140g fillets of pike perch, skin on
10g salt
1g pepper
20g Sabo extra virgin olive oil
40g oil flavoured with ginger and lemongrass
4 heads of pak choi
1l water
14g salt
1 pinch of ground white pepper

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For the “Mayonnaise”:
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1 fresh egg yolk
20g mustard
4g salt
4g soy
40g ginger and lemongrass oil
40g Sabo rice oil
40g natural yogurt
Suggested wine:
a lightly oaked Ticino white
Preparation:
Wash the pak choi carefully. Prepare the “mayonnaise”: put all the ingredients, apart from the oils and yogurt, into the blender jar. Gradually add the oils and finally the yogurt.
Cooking instructions:
Blanch the heads of pak choi in salted boiling water, then cool in cold water. Dry them well and quarter. Season the fish with salt and pepper and place them in a hot non-stick frying pan, with extra virgin olive oil and 1 tbsp of ginger and lemongrass oil, and cook until golden for 30 seconds skin side up, then turn over to finish cooking skin side down (use a cocktail stick to check that it is cooked). If the fillets are thick, you can cook them in the oven at 120°C. In a hot frying pan with the remaining ginger and lemongrass oil, sauté the pak choi and season.

Presentation:

Place the vegetables in a circle on the plate and place the fish on top. Serve the “mayonnaise” in a separate bowl.
Serving ideas:
You can also flavour the “mayonnaise” with a touch of wasabi paste and the fish can be replaced with shrimps or prawns.
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