Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato, a recipe from Dieter Müller on the Worldwide Gourmet

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Recipes>Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato

Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato Recipe

Recipe

Total time: 30 to 60 minutes

Preheat the oven to 180° C (350° F)
Preparation time: Under 30 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

Chef's Note

Dieter Müller prepares meals that are rich in flavor, yet light as a feather.

Ingredients

Ingredients for 4 servings

- 1 Pike-Perch fillet, 1 kg (2 1/4 lb.)

- 2 tbsp. fish stock

- 200 ml (3/4 cup) sauce (fish stock and white wine)

- 2 tbsp. violet mustard

- 30 g (2 tbsp.) cold butter, diced

- 1/2 lemon

- 1 tbsp. soft butter

- Olive oil

- Salt and pepper

- Flour

Stuffed tomatoes

- 4 cherry Tomatoes

- 2 tbsp. mashed potato

- 1/2 tbsp. olive paste

Garnish

- 160 g (6 oz.) spinach

- 20 g (4 tsp.) butter

- 1/2 clove of garlic

- Salt and pepper

Method

Scale the pike-perch and cut into four portions.
Hollow out the cherry tomatoes and season well.
Combine the fish stock and sauce and bring to a boil; whisk in the mustard and cold butter and season to taste with salt.
Combine the mashed potato and olive paste and warm the mixture.
Stuff the tomatoes with the potato-olive mixture and heat in a 180° C (350° F) oven for about five minutes.
Season the fish fillets with salt, pepper and lemon juice, roll in flour and fry in a skillet in olive oil and the remaining 1 tbsp. butter, skin side up.
Turn the fish skin side down and place in a 200° C (400° F) oven for about 4 minutes until crispy.

Presentation

Sweat the spinach leaves in butter with the half clove of garlic; season with salt and pepper.
Remove the garlic, and divide the spinach among four soup plates.
Place a stuffed tomato to the side of each plate and spoon the foamy sauce all around.
Top with a crispy pike-perch fillet and serve immediately.

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