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Pike in green sauce with fondant of peppers, crispy leeks and butter and thyme emulsion
Ingredients:
For the green sauce:
150g green peppers
50g vinegar
10g capers
20g anchovies in oil
30g parsley
200g white onion
10g garlic
100g extravirgin olive oil
For the pike:
600g pike
100g 0-type flour
100g clarified butter
For the butter and thyme emulsion :
150g BUTTER
5g thyme
150g fish broth
salt and pepper to taste
For the pepper fondant:
100g red peppers
100g yellow peppers
100g extra virgin olive oil
100g CREAM
salt and pepper to taste
For the garnish:
200g leeks
Method:
For the green sauce:
Boil the peppers in water and vinegar for 5 minutes, drain and chop finely, also chop the onion with garlic and brown gently with oil, add the chopped capers and anchovies. After 5 minutes add the peppers and a little water and cook for approximately 10 minutes, covered. At the end of the cooking time add the chopped parsley and a touch of cold olive oil. Set to one side.
Cook the floured pike filets in the clarified butter. Add salt and pepper and set aside but keep warm.
For the emulsion: make an infusion of thyme in the broth, add cold butter and blend with a plunge blender, add salt and pepper to taste.
Cut the red peppers into strips, brown in the butter, add water and cook until creamy, add salt and pepper then add cream, do the same with the yellow peppers.
For the leeks: cut into very thin julienne, flour and then fry in plenty of oil until crisp.
Serve the pike with the various preparations, garnish with crispy leeks.
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