Summary

Ingredients

For the fish:

• 800 g pikeperch fillet (s) with the Frischeparadies QSFP quality seal, approx. 5 pieces
• 1 tablespoon butter
• 1 tablespoon rapeseed oil
• 1 clove (s) garlic, young
• some thyme sprig (s)
• Maldon Smoked Sea Salt

For the beetroot:

• 2 packs beetroot, precooked, approx. 8 pieces
• 0.5 teaspoon ½ piment d`Espelette
• lemon zest
• Maldon Smoked Sea Salt
• Rapeseed oil
• Pepper, black
• some cornstarch to tie

For the yogurt:

• 250 g yourt, Greek, 10% fat
• 0.5 ½ lime (s), untreated
• 1 clove (s) garlic, young
• honey
• salt

For the passion fruit sauce:

• 8 passion fruits, fresh, not ripened
• 5 tablespoon sugar
• 100 ml orange juice, freshly squeezed, from approx. 1 - 2 oranges

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Instructions

1. Mix the yoghurt in a blender with a little lime zest, the juice of half a lime and the clove of garlic until smooth. Season to taste with honey, salt and pepper. The yogurt shouldn`t be too sour.
2. Halve the passion fruit and scrape the flesh on a piece of baking paper. Sprinkle evenly with 4 tablespoons of sugar and caramelize in the oven at 160 ° C until it is slightly browned and there is hardly any liquid left.
3. Caramelize 1 tablespoon of sugar in a small saucepan and deglaze with the freshly squeezed orange juice. Add the caramelized passion fruit and simmer over low heat until it has a creamy consistency.
4. Put the beetroot in a sieve and collect the juice. Cut the beets into 3 x 3 cm cubes. Gloves prevent discoloration.
5. Pour rapeseed oil, sea salt, pepper, lemon zest and half a teaspoon of allspice d’Esplette over the beetroot and cover, leave to stand for 2 - 3 hours. Briefly bring the beetroot juice to the boil in a saucepan and thicken with cornstarch.
6. Wash the pikeperch fillets, pat dry with kitchen paper and remove any bones. Slightly incise the skin side with 4 - 5 cuts.
7. Heat a pan with a little rapeseed oil and fry the fillets on the skin side over medium heat for about 5 minutes. Add a tablespoon of butter, a clove of garlic and the thyme. Turn the pikeperch fillets over and finish cooking in approx. 1 - 2 minutes, season with a little sea salt.
8. Place the lukewarm beetroot in the middle of the plate, spread 1 - 2 tablespoons of the yoghurt over it. Splot the passion fruit sauce on the beets as well.
9. Place the pikeperch skin side up on top and drizzle the butter from the pan over it. Finally, pour the thickened beetroot sauce over the plate.
10. Oliver has this recipe in the show The Perfect Dinner - Day 3 in Berlin on Wednesday, April 8th. prepared as a starter.