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Serves Four
4 x 500g river perch
Lemon
14 cl olive oil
30 g pine nut kernels
20 g fully mature cheese
4 ripe beefsteak tomatoes
Sugar
Pepper and Salt
Lemon juice (1 lemon)
6 cloves of smoked garlic
Cream, milk and butter
Curry
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River perch from “Het Zwarte Water” with smoked garlic froth and coriander pesto
Recipe
by Chef
Jonnie Boer
Method
Scale and fillet the perch (mind the prickles!) Skin and deseed
the tomatoes. Caramelise some sugar in a pan and put the seeds,
half of the tomato pulp and the fruit juice in the pan. Bring
to the boil and whisk the mixture until it becomes quite smooth.
Flavour as desired with additional lemon juice, pepper and salt.
Cut the remainder of the tomato pulp into dice. Add the diced tomato at the last moment to the mixture. Sweat the smoked garlic in butter and add a pinch of curry. Pour the poultry jus on this and reduce it with a dab of cream. Process the garlic mixture in a food processor. Then strain it through a sieve and whisk it with a splash of milk. Fry the fish en chemise in hot oil for a few moments and then gently cook them in the oven. Roast the pine nuts in the oven adding cheese, lemon juice and olive oil. Process the fish fillets with fresh coriander leaves in the food processor as finely as desired.
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