Pike-perch fillet in white wine sauce – Tender & elegant

⏱️ Prep time: 25 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium

🥘 INGREDIENTS:

• 2 pike-perch fillets with skin (approx. 180 g each)
• 1 tbsp olive oil + 1 tbsp butter
• Salt, white pepper
• 1 tbsp all-purpose flour for dusting (optional, for extra crispiness)
• White wine sauce: 2 shallots (finely chopped), 1 clove garlic, 150 ml dry white wine, 100 ml fish stock, 100 ml cream, 30 g cold butter, 1 tbsp dill or tarragon, salt, pepper, lemon juice

🔥 INSTRUCTIONS:

Step 1: PREPARATION (10 minutes)

• Pat pike-perch fillets dry
• Optional: lightly dust with flour, shake off excess flour
• Season with salt and white pepper
• Finely chop shallots, peel garlic, prepare cream and wine
  
  
  

Step 2: FRYING THE FISH (6 minutes)

• Heat oil and butter in the sauté pan at level 6–7
• Place pike-perch fillets skin-side down – do not move for 3–4 minutes
• Skin is ready when it is golden brown and detaches easily
• Carefully flip, cook for another 2 minutes
• Remove and keep warm

Step 3: WHITE WINE SAUCE (8–10 minutes)

• Sauté shallots and garlic in the remaining fat until translucent, about 2 minutes
• Pour in white wine, simmer for 2 minutes until reduced by half
• Pour in fish stock, simmer for another 2 minutes
• Add cream, gently reduce for 3–4 minutes
• Stir in cold butter cubes for creaminess and shine
• Stir in dill, season with salt, pepper, and lemon juice

Step 4: PLATING

• Place pike-perch fillets in the sauce, warm briefly
• Serve immediately on preheated plates
• Garnish with fresh dill and a lemon slice

✅ TIPS FOR PERFECT RESULTS:

• Dusting with flour for extra crispiness – the flour removes excess moisture from the surface
• Never boil the sauce vigorously – cream separates if boiled too strongly
• Cold butter at the end – the professional secret for shiny, silky sauces
• The high rim of the BIOL stainless steel sauté pan prevents splattering when deglazing
• Turn pike-perch fillets very carefully – pike-perch is more delicate than salmon

🌡️ FISH DONENESS:

• Tender pink & juicy: core still slightly translucent – approx. 5–6 min total
• Cooked through: completely white-opaque, flaky – approx. 8 min total
• Core temperature: 55°C = translucent, 60–62°C = perfectly flaky, 65°C = cooked through

🍷 SERVING SUGGESTION:

Serve with mashed potatoes, wild rice, pan-fried asparagus, or creamed spinach. As a beverage: dry Burgundy Chardonnay or Muscadet. For a festive touch: serve with caviar dumplings and dill foam.

📊 NUTRITIONAL INFORMATION (per serving):