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Fillet of Pike-Perch Kárpáti Style
4 servings
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Side dish
4 large potatoes, peeled
salt
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley Sauce
1 cup Fish Stock
1/4 cup dry white wine
2 cups heavy cream
Salt
3 tablespoons finely chopped dill
Crayfish
1 1/2 pounds live crayfish
1 small bunch fresh dill, for the cooking liquid
2 teaspoons salt
2 tablespoons unsalted butter |
Mushrooms
10 ounces champignon mushrooms
1 tablespoon unsalted butter
Salt and freshly ground white pepper
Fish
1 3/4 pound boneless pike-perch, cut into 4 slices
Salt
2 ounces all-purpose flour
1/3 cup vegetable oil |
 Side
Dish
Cut the potatoes into 8 barrel-shaped pieces. Put the
potatoes in a 1/2 gallon pot and add enough water to cover by 2
to 3 inches. Bring to a boil and cook until tender. Pour off the
water, and in the same pot, melt the butter, add the parsley and
gently toss the potatoes to coat with butter and parsley. Cover
to keep warm.
Sauce
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. Add the dill and heat
gently, stirring until the sauce turns light green. Season to taste
with salt. Cover to keep warm.
Crayfish
1. Put 2 cups of water, the dill and the salt in a 3-quart
pot and bring to a boil. Toss the crayfish, one by one, into the
boiling water and simmer for 5 minutes. Remove the crayfish with
a skimmer and plunge them into cold water to cool. Set aside the
4 best-looking crayfish for garnish. Remove the claws and tails
from the remaining crayfish, by twisting them off the bodies and
then remove the meat.
2. In a small frying pan, melt the butter over medium heat. Add
the crayfish meat and cook, stirring, for 2 minutes. Cover and keep
warm.
Mushrooms
Reserve 4 whole mushroom caps to use as garnish and set
aside. Chop the remaining mushrooms, stems included. In a frying
pan, melt the butter. Add the chopped mushrooms, season with salt
and pepper and cook for 3minutes, stirring occasionally. Drain in
a colander before serving.
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 on each side and serve immediately.
To serve
Divide the dill sauce among 4 hot plates and set the fried
fish fillets and the mushrooms on top. Put the crayfish meat on
the side and the mushroom caps on the other. Arrange 2 potato barrels
and a whole crayfish an each plate.
In contrast with an older recipe, this one separates the fish, the
whole mushrooms, the crayfish and the potatoes on the plate create
an aesthetically appealing dish.
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