The Prague Post
December 5th, 2008
Endowment Fund     Business Listings ONLINE      Reservations      Classifieds    star Gift Subscriptions
Hotel Prague Centre

Home » Archives » Night & Day

It's a pike, it's a perch, it's ...

Game fish is a favorite with European anglers and chefs
From the chef | Search restaurants | Archives

April 9th, 2008 issue

COURTESY PHOTO
Treat this everyday catch well, and your guests will crave seconds.
enlarge
Many visitors from the United States and Canada consider pikeperch some kind of hybrid of the Northern pike and the common perch — or just another translation error. But pikeperch is a distinctive member of the perch family, native to European rivers and very popular with sports fisherman.
Sometimes known as zander, the pikeperch offers firm white flesh and a strong flavor, similar to Walleye or (not surprisingly) Northern pike. It is found naturally in murky rivers from Russia to the Atlantic coast.
While Czech chefs are not traditionally considered expert in the preparation of fish (carp aside), they have a history with pikeperch. Therefore, you will find it on menus across the country.
Miroslav Kleňha is chef at Goldie, located inside the Nautilus Hotel, Žižkovo nám. 20, Tábor. Tel. 380 900 900

HERB-CRUSTED PIKEPERCH TOURNEDOS WITH SESAME SEEDS

(Serves four)
Ingredients:
600 grams pikeperch filet
600 grams potatoes
400 grams leaf spinach
100 grams shallots
200 grams boletus mushrooms
Salt, white pepper, sesame seed, mace
200 milliliters cream for cooking
Curly leaf parsley
Thyme
Olive oil
Butter
Preparation:
Peel potatoes and boil in salted water with parsley.
Clean spinach.
Slice half the shallots and sauté in butter and olive oil.
Add spinach leaves and season with salt, white pepper and mace.
Add a little cream and simmer for two to three minutes.
Cut pikeperch into portions and season with salt and pepper then press with thyme.
Melt butter with olive oil in a pan then place filets in oil.
Fry on each side for two minutes.
Sauté remaining shallots together with sliced mushrooms
Pour cream into pan and cook for about two minutes.
Place potatoes around a serving plate.
Put spinach leaves on serving plate and place filets on top.
Sprinkle with roasted sesame seeds (roasted without oil) and cover with mushroom cream sauce.


Other articles in Night & Day (9/04/2008):

Browse the Current Issue

If you enjoyed this article, why don't you subscribe to the print version!
We accept secure online transactions provided by PayPal and Moneybookers

Be the first to add a comment!


Full Name: *
City: *
E-mail: **
This comment can be published in the print version of The Prague Post
Enter the text on the right:
 visual captcha
Comment: *
* Required field. In order to be approved for display, comments must have a first and last name and a city.
** E-mails are required and will only be used for internal purposes.

Most visited in Business Listings

Provokator
Hotel booking
The Prague Post Online contains a selection of articles that have been printed in
The Prague Post, a weekly newspaper published in the Czech Republic.
To subscribe to the print paper, click here.
Unauthorized reproduction is strictly prohibited.