Perch with fennel

  • Perch, scaled 350gr
  • Apples 273gr
  • Potatoes 300gr
  • Fennel 330gr
  • Seaweeds 20gr
  • Vegetable Demi-glace 40gr
  • Fennel 62gr
  • Melted butter 15gr
  • Thyme 1gr
  • Peeled garlic 5gr
  • Seed oil 2gr
  • Sea salt 1gr
  • Cream 15gr
  • Soy sauce 15gr
  • Sesame oil 15gr
  • Fennel seeds
  • Butter 200gr
  • Onion
  • Carrot
  • Celery



Scale the perch, fins and fish bones. Bake whole apples at 100C for an hour. Then peel the apples and puree them using blender. Cook potatoes until ready and puree them, adding cream. Mix potato and apple purees together (potato puree more for about 20%) and whisk it until smooth. Cut fennel into 4-6 pieces and bake for 40min, adding vegetable oil, chopped thyme and garlic. Soak seaweeds in cold water for 10 hours and rinse, then cook in hot water for 3-4min. Then cool them and nap with soy sauce and sesame oil to taste.


Sauce for the fennel: steam fish broth in a stewpot over medium heat till it reduced for 1/3, adding fennel seeds. Take it off the stove and start whisking using blender, adding butter pieces gradually until sauce consistency, then sieve. Dry the perch and roast it on a grill, adding olive oil and salt, lay it on a pan, pour melted butter on it extensively. Add thyme and a garlic clove and put in an oven for 10-12 min.
Vegetable Demi-glace: bake onions, carrot and celery until soft, let them cool and puree using blender. Cover the resulting puree with water and steam in a stewpot until thick.
Serve, laying out apple puree, then perch and seaweeds atop. Fennel – next to the fish, and fennel sauce and vegetable Demi-glace atop.


Recipe: Uilliam Lamberti, Georgy Troyan

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