»feine adressen – finest« – Hamburg 4 19

finest gourmet | 29 b
Pike Perch with Herb Stock and Wontons by Mirko Gaul
Ingredients:
Pike Perch
300 g pike perch fillet
sea salt, white pepper
Herb Stock
400 g organic chicken legs
1 bunch early leeks
3 cm ginger
5 cm galangal
2 peppers, red
1 onion
3 cm turmeric root (alternatively
1 tbsp. dry turmeric)
sea salt · arrowroot starch
150 g herbs »Frankfurt Sauce Mix«
120 g rapeseed oil
Wontons
4 sheets wonton dough
1 yellow beetroot
1 beetroot
1 kohlrabi
white wine vinegar
100 g mayonnaise
1 tsp sepia ink
some herb mix · sugar
Preparation:
Pike Perch
Cut pike perch into 4 fillets of 80g each and place on a lightly buttered baking tray. Season
with sea salt and coarse white pepper. Steam in a steam cooker at 60°C for about 4
minutes. Remove, season lightly and drape on the plate.
Herb Stock
Lightly salt chicken legs and fry them in a pot on all sides until golden, then cover with
cold water. Lightly grind early leek, ginger, galangal, red peppers and turmeric in a mortar
and add. Halve the onion and add to the mixture. If necessary, refill with cold water. Bring
to the boil and simmer for about 2.5 hours. Then strain, thicken with arrowroot starch
until slightly creamy and season with salt.
Separately chop the herbs coarsely into small pieces and mix finely with the oil.
Immediately before serving, mix part of the chicken stock with the herb oil until a herbal
taste is present and the sauce is green.
Wontons
Bake wonton sheets in the deep fat with a ring to a small bowl, then lightly salt and
drain.
Cut beetroots and kohlrabi into small balls using a small Parisienne cutter. Season to taste
with vinegar and sugar.
Lightly colour the mayonnaise with sepia ink and add a teaspoon to the wontons. Drain
mixed beetroots and kohlrabi and add to the mix. Garnish with plucked herbs.
© Foto: J.D. HUNGER