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Ingredients
Pike Fillets on Tomatoes and Buttermilk Foam
- For the buttermilk foam
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 200 milliliters white wine
- 200 milliliters fish stock
- 2 centiliters Noilly Prat
- 100 milliliters Buttermilk
- For pike
- 800 grams Pike-perch fish
- Chile oil
- 1 Vanilla bean
- 1 chili pepper
- 1 sprig Thai basil
- 2 garlic cloves
- salt
- freshly ground peppers
- 4 Vine tomatoes
For buttermilk foam: peel shallot and garlic and chop finely. Heat 1 tablespoon of butter in a pan and saute shallot and garlic until soft. Add white wine, fish stock and Noilly Prat and reduce to about half. Strain through a fine sieve and add buttermilk.
For the pike: rinse pike, pat dry and cut into 8 equal pieces. Add chile oil, vanilla bean, chile pepper, Thai basil and garlic to the pan and heat gently. Season fish with salt and pepper and cook fish, first skin side down, for about 3 minutes per side. Rinse tomatoes, remove stalks and cut into slices. In another pan, heat a little chile oil and cook tomato slices for 3-4 minutes. Season with salt and pepper. Arrange tomato slices on plates, top each with 2 fish fillets and sprinkle with freshly ground pepper. Heat buttermilk sauce and season with salt and pepper. Add remaining cold butter and whisk until frothy. Drizzle foam around fish and serve.