Pike Perch filet, SV at 50° C for 15 min. Quick pan seared in clarified butter, Skin down.
Potato purée, salt, crushed pepper and fresh nutmeg. Topped with some seared leek and black chanterelles. Steamed carrot and Beet root.
With the purée I experimented with added olive oil as a replacement for butter ( 1/10 weight), worked very well with an interesting side effect. The purée won’t stick to a stainless-steel pot, quite like preparing a choux dough.
The sauce is basically a hollandaise except I switched the Dijon mustard for some fresh horseradish and added some (10ml ) soave.
Not a masterpiece in plating, but my appetite clearly dictated the hurry
