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Fillet of Pike-Perch, Gundel Style
4 servings

Ingredients Vegetable Pearls 2 potatoes, peeled 2 carrots, peeled 2 zucchinis 1 tablespoon unsalted butter, 1 heaped tablespoon chopped fresh parsley, Salt Sauce 1 cup Fish Stock, made from the pike-perch bones 1/4 cup dry white wine 2 cups heavy cream, Salt

Spinach 1 1/2 pounds fresh spinach, tough sterns removed, washed Pinch of baking soda 1 tablespoon unsalted butter Salt and freshly ground white pepper Fish 1 3/4 pounds boneless pike-perch, cut into 4 slices Salt 2 tablespoons all-purpose flour 1/3 cup vegetable oil

Vegetable pearls

1. Using a small melon scoop, hollow pearls from the potatoes,
carrots and zucchini. Bring 2 small saucepans of water to a boil over high heat. Add the potatoes to one and the carrots to the
other and cook for about 10 minutes until tender. A few minutes before the vegetables are done, bring a third saucepan of water to boil and cook the zucchini for about 1 minute until tender.
2. Drain all 3 vegetables and mix together in one strainer. Melt the butter in a small frying pan. Add the vegetables and toss to coat. Add the parsley, season to taste with salt and cook over medium heat for about 3 minutes, tossing, until heated through. Cover and keep warm.

In a 1/2 quart saucepan, combine the fish stock and wine, bring to a boil over medium heat and cook until reduced by about a third.
In a separate, 1-quart saucepan, bring the cream to a boil over medium-high heat and cook until reduced by half. Slowly pour the stock into the cream, stirring to mix. Season to taste with salt, bring to a boil and cook for about 5 minutes until slightly
thickened. Cover to keep warm.

Fish

Sprinkle the fish fillets lightly with salt and roll in flour. Heat the oil in a large, deep frying pan. Fry the fish for 6 or 7 minutes,
turning one, until opaque and cooked through. Serve immediately.

To Serve

Divide the hot spinach among 4 warm plates. Pour the sauce around the spinach and arrange the vegetables pearls on the sauce. Lay the fried fish fillets on top of the spinach.

At Gundel this dish is made with fogas, a fish that lives only in Lake Balaton, a large lake in Hungary well known for the
delicious fish. Fogas is related to the pike and perch family. You may use perch in this recipe, or any other white-fleshed fish, such as yellow (also known as walleye) pike.

1146 Bp., Állatkerti út 2. Phone: 468-4040 info@gundel.hu www.gundel.hu