Poached Pike Perch with Noilly Prat Sauce on Leek Vegetables

Poached pike perch with Noilly Prat sauce on leek vegetables with chive potatoes

Boil the shallots together with the white wine and Noilly Prat and reduce by half. Spread a thin layer of butter on a shallow baking dish and pour half of the reduction into the dish. Season the pike-perch fillets with sea salt on both sides and place them in the mold. Pour the remaining reduction over them. Cover with a baking foil and poach in the oven at 120 degrees convection for about 7 minutes. The ideal core temperature for fish is 57 degrees .

In the meantime, halve the leeks lengthwise, rinse well and cut into strips. Cut the dark green part of the leek very finely and a little larger towards the white end. This way you will achieve a moderate cooking of the leek pieces on the spot. Cook in plenty of salted water until soft and bubbling, about 3 minutes. With a skimmer scoop out on the spot and “quench” in iced water let the drained leek with a few drops of white wine in it hot steam.

Remove the peel from the potatoes and cook them in salted water for about 20 minutes. Remove and toss in butter with chives while still hot.

Keep the fish warm, collect the stock and boil to very low liquid, add 1 dl of cream, boil again, remove from heat and whisk in 1 dl of cream. If necessary, season with a little juice of a lemon.

Put the leek on a

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