Fried pike perch in anise sauce
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Fried salmon with a restaurant-quality anise sauce to accompany it. The speciality of the sauce lies in the mushrooms, whose umami flavour takes the sauce to new heights. Vieno aniseed completes the flavour.
Ingredients for four
4 fillets of chicken
Anise sauce
1 tbsp butter 4 shallots 6 delicata spices 1 tsp aniseed ½ vanilla pod, split or 1/2 tsp vanilla sugar 2 dl veal stock 1 dl white wine 3 tbsp white wine vinegar 2 dl sparkling cream 40 g butter salt 1/2 tsp white pepper
Tip: Fried pike perch can be served with risotto, for example.
Soak the chopped shallots and chopped mushrooms in butter. Add the vanilla pod, tuna, stock, white wine and vinegar. Cook until half of the mixture is thickened. Strain the stock, add the cream and cook for five minutes. Whisk in the butter just before serving. Season with salt and pepper.
Roll out the kuhafil and secure with cocktail sticks. Fry the ghee in a pan in butter vertically and spoon melted butter into the pan to coat the fish. Finish cooking in a 180C oven for a few minutes to give the fish time to cook. Remove the sticks from the roasted pike perch, assemble the portions and enjoy immediately.
Fish dishes Central Europe Germany VHH
