{"id":27116,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/marinated-pike-perch-and-raw-shrimp-with-leek-meadowsweet-and-prawn-crackers\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"marinated-pike-perch-and-raw-shrimp-with-leek-meadowsweet-and-prawn-crackers","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/marinated-pike-perch-and-raw-shrimp-with-leek-meadowsweet-and-prawn-crackers\/","title":{"rendered":"Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers"},"content":{"rendered":"<h3><strong>10 portions as a starter or 4 as a main course<br \/>\n<\/strong><\/h3>\n<h3>Marinated fish and shrimp<\/h3>\n<ul>\n<li>500 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pike-perch<\/li>\n<li>40 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Raw shrimp<\/li>\n<li>50 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Shell the shrimp and keep the shells for the prawn crackers. Slice the fish thinly. Place the fish and shrimp on parchment paper brushed with oil. Cover with cling film and flatten the fish. Keep cold until serving.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Sour plum sauce<\/h3>\n<ul>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plums<\/li>\n<li>1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plum rice vinegar<\/li>\n<\/ul>\n<p>Remove the stones from the plums and crush them with salt using your hands. Vacuum pack the plums with vinegar. Bake for 20 mins in a steam oven at 85\u00b0C or simmer gently in a pot. Strain the sauce and season with salt. Before serving: Place the fish and shrimp on the plates and brush with dill oil. Blast with a blowtorch and add the plum sauce.<\/p>\n<p>&nbsp;<\/p>\n<h3>Prawn crackers<\/h3>\n<ul>\n<li>10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Raw shrimp<\/li>\n<li>400 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tapioca pearls<\/li>\n<\/ul>\n<p>Scorch the shrimp with a blowtorch. Let the shrimp simmer in the water for 5 minutes. Remove the shrimp and cook the tapioca 12 minutes in the water while stirring. Spread the tapioca mass onto a silicone sheet and place in the oven to dry for 45 minutes at 100\u00b0C. Break the cake into smaller pieces and deep fry at 220\u00b0C. Drain on paper and season with salt.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Baked leek<\/h3>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Leek<\/li>\n<li>1 clove \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic<\/li>\n<li>2 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Meadowsweet<\/li>\n<li>1 sprig \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Crown dill<\/li>\n<li>200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vegetable oil<\/li>\n<\/ul>\n<p>Split the leek lengthwise. Crush the garlic. Place all ingredients in a vacuum bag. Seal the bag and cook 45 mins at 85\u00b0C or simmer gently in a pot. Keep the oil for the mayonnaise, blast the leek with a blowtorch and slice it before serving.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Meadowsweet mayonnaise<\/h3>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n<li>1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Miso paste<\/li>\n<li>\u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<li>&#8211; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Meadowsweet oil from the leek<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Cool the oil from the leek in an ice bath. Mix the egg yolk with the miso and lemon juice. Add the oil slowly while mixing. Season with salt and lemon juice.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Kohlrabi flowers<\/h3>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kohlrabi<\/li>\n<li>100 ml \u00a0\u00a0 \u00a0 \u00a0\u00a0 Pickling liquid with dill flowers (1 part spirit vinegar, 2 parts sugar and 3 parts water)<\/li>\n<\/ul>\n<p>Slice the kohlrabi thinly using a mandolin. Cover the slices with warm pickling liquid and leave until the slices soften slightly. Strain the kohlrabi and cut the slices into circles. Fill the slices with mayonnaise and fold into flowers.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Garnish<\/h3>\n<ul>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Trout roe<\/li>\n<li>&#8211; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Freeze-dried soy sauce<\/li>\n<li>25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Marcona almonds<\/li>\n<li>2 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n<li>1 box \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Borage<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Garnish the plates with trout roe, chopped almonds and fresh herbs.<\/p>\n","protected":false},"featured_media":25403,"template":"","recipe_category":[],"course":[227,228,221],"season":[],"class_list":["post-27116","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-seafood","course-starter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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