Pikeperch in Avocado Sauce

Portion the pike-perch fillet into four pieces. In a steam pot or a normal saucepan with a steambaskin (Asian dim sum – steam attachment), boil the vermouth and the fish stock. Put the vegetables in the steamer and then the fish, lightly seasoned with salt and pepper. Cover with a lid. All together lightly bubble for about 8 minutes

During the cooking time, sauté the finely diced shallots in the butter without coloring, extinguish with the white wine and cook for about 5 minutes. Remove the skin from the avocado, cut into large cubes and pour the juice of one lemon and champagne vinegar. This mixture in a hand mixer form. Add the reduction and the fish stock. Whisk finely and pour back into a saucepan and heat to boiling point. Meanwhile, arrange the fish and julienne.

Pour the warm sauce around the fish. This dish also goes very well with wild long grain rice and fresh kitchen herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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