Name: Pike-perch with apple meunière
Total time: 30 min

Ingredients

serves 4

400 g pike-perch (filleted)
Butter, garlic and aromatics
2 shallots, julienned
2 Granny Smith apples
Grapeseed oil
Granny Smith apple extract
Salt and pepper
Parsley

Norbert Niederkofler

The celebrity chef, a native of Lutago in the Valle Aurina, introduces the world to the extraordinary flavours of his homeland. And for us, he creates unique dishes, revealing Marlene® apples to you in a completely new way!

More about the person

Reference dish of the competition: Beer-marinated salmon with roasted apples, cooked on a BBQ on a wooden plank

Preparation

Steps and mise en place:

Pike-perch fillet (already portioned)
Pan-cooking the fish
Extracting the apple pulp
Preparing the beurre blanc sauce
Plating

Recipe:
Sweat the shallots with a little oil, add diced apples and sauté. Deglaze with apple extract and cook until the apples break down. Blend and strain through a fine sieve. Cook the fish in a pan with butter, garlic and aromatics. Heat the apple sauce and add butter to soften its acidity. Finish with chopped parsley.
Slice the pike-perch and cover with the sauce.