Ingredients for the marinade
- 1500 g water
- 100 g sugar
- 100 g salt
- Dill
- Parsley
- Peppercorns
- Coriander seed
- Fennel seeds
- Bay leaves
To prepare the marinade
Fillet the pike perch with a sharp knife, remove the bones and the skin. To make the marinade, dissolve the salt and sugar in cold water, and stir in the other ingredients. Marinate the cleaned pike perch fillets in the marinade for approx. 1 hour, depending on their size. Halve the pike perch crosswise through the middle. Add the truffle and stick back together with Activia. Brush the pike perch with brown butter and top with the thinly sliced artichokes. Cover with cling film and leave the pike perch to rest in the fridge for 3 hours. Steam at 58 °C for 12 minutes until translucent and dip once more in the brown butter.
Ingredients for the beurre blanc
- 5 shallots
- 500 ml Riesling
- 100 g Noilly Prat
- 1 l chicken stock
- 500 ml cream
- Salt
- Pepper
- Tarragon
- Butter
To prepare the beurre blanc
Sweat the shallots in butter, cover with the Noilly Prat and Riesling, reduce by a little over half. Pour in the chicken stock and cream, and simmer for a further 30 mins. Add a little tarragon and leave to infuse, strain, season to taste with salt and pepper. Add a little butter, if necessary, until the sauce has a substantial foam.
Ingredients for the chive oil
- 300 g oil
- 100 g chives
- 50 g spinach leaves
To prepare the chive oil
To make the chive oil, blend all of the ingredients in the Thermomix at 80 °C until smooth and cool as quickly as possible over an ice bath, stirring constantly. Pass the cold mixture through a fine sieve and chill (ideally overnight) in a tall container so that the liquid settles at the bottom. You can then skim the clear green oil off the top.
Ingredients for the artichoke pickling liquid
- 500 g water
- 250 g white wine
- 100 g olive oil
- 25 g vinegar
- 25 g icing sugar
- 30 g salt
- 1 garlic clove
- Thyme
To prepare the artichoke pickling liquid
Peel the artichokes and cook in the pickling liquid for 8-10 mins., depending on their size. Sterilize the jars and fill with the artichokes and the liquid.
Ingredients for the artichoke puree
- 120 g shallots
- 30 g Noilly Prat
- 300 g cooked artichokes
- 80 g butter
- 30 g cream
To prepare the artichoke puree
Sauté the shallots in a little olive oil. Add the artichokes and cook briefly. Cover with Noilly Prat and cook until soft. Blend in the Thermomix with the butter and cream until smooth.