ALL KINDS OF TURNIPS WITH PIKE-PERCH
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE
- 4 small pieces of pike-perch (approx. 60 g each)
- 1 bunch of young carrots
- 1 bunch of young beetroot with leaves
- 1 bunch Chioggia (red and white beetroot)
- 1 bunch Turnips
- 1 bunch Radish
- 4 parsley stalks
- 100 g butter
- 1 tsp black, ground peppercorns
- 1 tsp caraway seeds
- 1 tbsp raspberry vinegar
- 3 tbsp grape seed oil
- Pinch of sugar
- 100 ml mineral water
- coarse sea salt
Preparation Time
15 Minutes
Cooking Time
30 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmetlinie BLANC
plate flat, mirror ring raised, partly frosted, FL P0133:
The different levels on this plate with raised mirror ring give room for an individual style of arrangement.
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Cook the beetroot in salted water with 1 teaspoon of caraway seeds.
Clean the surface of the young carrots with a kitchen knife and steam them in a little butter with 100 ml mineral water, salt and a pinch of sugar.
Peel the cooked beetroot and marinate with grape seed oil and raspberry vinegar.
STEP 2:
Fry the pike-perch in a non-stick pan until golden brown.
Finely slice the breaded beetroot (Chioggia), the turnips and the radishes alternately and arrange directly as shown in the picture.
STEP 3:
Arrange the steamed finger carrots with the marinated beetroot in the centre of the plates.
Chop the parsley and add the parsley stems to the pan with the pike-perch.
In a second pan, brown the butter and toast the ground black pepper in it.
Season the fried pike-perch with sea salt and arrange on the turnips.
Spread the nut butter with black pepper over the raw beetroot and turnips.
Finally, sprinkle the turnips with coarse sea salt.
