RECIPE
Pike-perch with Ratatouille and Fine Noodles
For Spring, the Wines of Germany team would like to recommend this delicious fish dish. Accompanied by noodles and a ratatouille sauce, this recipe can be equally enjoyed with a white or red wine. Sample with an aromatic Rivaner or a wine from the Pinot family. Visit the online ‘Wine Search’ facility and discover a stockist of great German wines near you. Enjoy!
Serves 4
Ingredients:
Ingredients:
4 large pike-perch fillets
1 package of Chinese egg noodles
10 ripe tomatoes, cubed
1 red bell pepper, cubed
1 yellow bell pepper, cubed
2 zucchini, cubed
1 red onion, cubed
1 clove of garlic, crushed
0.3 l/10 oz dry Rivaner wine
0.2 l/7 oz Sangrita Picante (Bloody Mary mix = spicy tomato juice)
3 tbs basil pesto
1 tbs butter
Salt, pepper
Olive oil, butter
Flour or potato starch to dredge fish fillets
What to do:
1. Cook the noodles in a generous amount of boiling water to which salt and a bit of olive oil have been added. Drain and set aside.
2. Sauté the cubed onion and crushed garlic in a bit of olive oil. Add the cubed vegetables and sauté a bit longer.
3. Deglaze with the white wine. Add the Bloody Mary mix and cook until firm, but not soft. Add the basil pesto and season with salt and pepper.
4. Heat a small amount of olive oil in a frying pan. Check for bones in the fish fillets (see tip below). Season with salt and pepper, dredge in flour or potato starch (for a crispier result), and add to the hot oil, skin side down. Place a plate on top of the fillets to prevent curling.
5. Cook the fillets on the skin side for 2-3 minutes only, until golden brown and crisp.
6. Melt a bit of butter in a frying pan and add the cooked noodles. Toss well to coat and reheat. Check the seasoning. Add salt, if necessary.
7. On a large platter, centre the noodles and place the fish fillets on top. Border the noodles and fish with the ratatouille.
Tip: Firmly rub your fingers over the fish, against the grain. Pull out any bones with a pair of tweezers or carefully cut them out.
Suggested wines:
This is a piquant version of fine fish and vegetables. Try a mild, ripe, off-dry, aromatic Rivaner or Chardonnay Spätlese. A red or white Pinot (e.g. Spätburgunder, Grauburgunder, Weissburgunder) would also work.
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