Pikeperch confit, peas, Colonnata bacon and lettuce


For pikeperch

  • 1.2 kg of pikeperch fillet
  • fine salt

  • olive oil

For the bacon emulsion

  • 1 sweet onion
  • 100 g smoked bacon
  • 2 cl of white wine
  • 50 cl of cream
  • 10 cl of milk

For the pea stew

  • 50 g of colonnata bacon
  • 500 g of peas
  • 2 spring onions
  • 2 sugar loaves

For training

  • some onion pickles


  1. Bone the pikeperch fillet, salt it with fine salt and leave it in the refrigerator for half a day. Roll it in cling film oiled with olive oil. Steam cook at 56°C for 40 min (or poach in water at 56°C for 40 min). Set aside. Once the pikeperch has cooled completely, cut into pieces of about 120 g then remove the cling film.

  2. Make the bacon emulsion: sweat the peeled and chopped onion with the coarsely chopped bacon, deglaze with white wine. Moisten with the cream and milk. Cook for 15 minutes, then leave to infuse for 30 minutes. Blend, strain through a chinois then emulsify with a hand blender. To obtain a nice emulsion, the preparation must not be too hot or too cold.

  3. Make the pea stew: dice the Colonnata bacon and brown it in a pan. Add the spring onions and a few leaves of chopped lamb’s lettuce, then the previously blanched peas.

  4. Arrange: on one side of the plate, place the piece of pikeperch reheated for 8 min in the oven at 150°C (gas mark 5). On the other side, place the pea stew. Add a few leaves of lettuce heart for crunch as well as a few pickled onions. Place dots of bacon emulsion.

Similar Posts