Saddle Of Pikeperch with Speculoos Crust in Spicy Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g fish fillet (s) (pikeperch fillet)
- 100 g speculoos
- 50 g breadcrumbs
- 100 g butter
- 250 ml stock (game stock)
- 50 g inerbread, rated
- 125 ml red wine
- 20 ml port wine, red
- 2 piece (s) anise (star anise)
- 1 stick cinnamon
- Cardamom, whole
- 50 g speculoos, rated
- salt and pepper
- Carnation
- ginger bread spice
Print Recipe
Pin Recipe Instructions
- For the speculoos crust, melt the butter, finely grind the speculoos and add the breadcrumbs to the melted butter, season with salt, pepper and a little gingerbread spices.
- Put red wine, port wine, star anise, cinnamon, cardamom pods, cloves and gingerbread together in a saucepan for the sauce and reduce by 1/3.
- Season the pikeperch fillets with salt and pepper and fry in oil on both sides, continue cooking in the oven at 200 degrees for another 5-7 minutes.
- Spread the speculoos crust on the meat and grill briefly in the oven or under the grill.
- Pass the sauce through a cloth; if it is too thin, simply bind with arrowroot flour or cornmeal.
- Serve the pikeperch fillets with the spicy sauce. Matching black boiled potatoes (Vitelotte Noire) and grilled marrowbones.
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