Cook and Drink

Pike Perch (zander, snoekbaars, sandre) is one of the tastiest, flavour-packed freshwater fish. The flesh is white, firm and lean and the taste is delicate, mild and perhaps a touch sweet. It combines very well, for instance with this delicious shrimp-based sauce with dill. It seems to be a bit of work, but when you prepare the bisque-like sauce in advance, then it’s actually a very quick recipe.

Wine Pairing

We opened a bottle of Domaine Font-Mars Picpoul de Pinet. This is a white wine from the South of France between Narbonne and Montpellier. The terroir (think calcareous soil, clay, quartz) is influenced by the sea, which is reflected in the mineral taste of the wine.
If you feel like spending more money, then we suggest a glass of Chablis. In general you’re looking for a refreshing, unoaked white wine with minerality and fresh acidity.

What You Need

• Pike Perch fillets
• Butter
• For the Bisque
  • 300 grams of unpeeled small Grey Shrimps
  • Tomato Paste
  • 1 small Shallot
  • 1 Garlic Clove
  • Dill
  • Olive oil
  • pinch of Saffron
  • Cognac
  • pinch of Salt
  • Butter

What You Do

1. Start by peeling the shrimps. It’s a very simple, mindfulness exercise
2. Remove the heads and discard
3. Use the shells for the bisque and transfer the bodies of the shrimps to the refrigerator
4. Chop the shallot and the garlic
5. Gently glaze the shallot for 10 minutes or so in olive oil
6. Add the shells and the garlic
7. Increase the heat for a few seconds
8. Add some water and stir
9. Add tomato paste, dill and saffron
10. Add a splash of cognac and a pinch of salt
11. Allow to simmer for 20 minutes
12. Pass the liquid through a fine sieve. Make sure you get all the lovely juices
13. Reduce the liquid until it’s powerful
14. Cool and set aside.
15. Transfer the shrimps from the refrigerator some 15 minutes before serving
16. In a non-stick pan heat some butter and fry the pike-perch
17. In parallel warm the bisque
18. Use ice cold butter to make the sauce thicker and richer
19. Plate up by creating a pool of sauce
20. Place the fried fish somewhat in the middle of the sauce
21. Add the shrimps and finish with some fresh dill