with buttered corn, couscous and black corn-crisp
This was my qualification dish for the TV show The Taste 2018 in Germany. I like the unusual combination of couscous and the sweetness of corn. The saffron-sauce comes with a wonderful acidity, which goes very well with pike-perch.
Ingredients
Corn-Crisps
- 50 gr Semi-white flour
- 100 gr Cornmeal
- 50 gr Butter
- 1 dl Water
- 4 gr Sepia ink
- Salt
- 0.5 L Rapeseed oil (to deep-fry)
Corn
- 1 pcs Corncob, uncooked with leaves for decoration
- 1.6 dl Water
- 1 L Milk
- 1 Tb Date honey
- 1 Ts Salt
- 10 gr Butter (to roast)
Saffron-sauce
- 2 dl Dry white wine
- 1 pack Saffron threads
- 1 bunch Thyme
- 2 Ts Date honey
- 2 Tb Crème Fraîche
- Salt
- Pepper
Couscous
- 150 gr Couscous
- 1.5 dl Water
- 2 Tb Rapeseed oil
Pike-perch filet
- 300 gr Pike-perch filet with skin
- 1 Tb Rapeseed oil
- Sea salt
- Freshly ground black pepper
Preparation
- In a large bowl, combine semi-white flour, cornmeal, butter, water, sepia ink and salt. Turn onto a floured surface and knead to achieve a smooth dough. Divide dough into 5 cm dough pieces. Roll each piece between two plastic bags into a 15-20 cm circle tortillas. Cook tortillas on medium head on each side until lightly browned. Remove from pan and cut into small triangles. Deep-fry at 180°C in rapeseed oil. Put on a kitchen paper and season with salt.
- Boil up water and milk with date honey and salt. Reduce temperature, put corncob in pot and cook in for 25 minutes. Drain and allow corncob to cool down for about 10 minutes. Cut in oblong slices.
- Boil up white wine with saffron threads, 2-3 branches and date honey and allow to reduce. Reduce temperature, add sour cream and stir well. Season with salt and pepper.
- Bring water to the boil. Remove pot from stove, put dry couscous into pot and soak for few minutes in boiling water, drain. Add rapeseed oil and keep it warm.
- Sauté corncob slices with butter on medium temperature and keep aside.
- Sauté pike-perch files in rapeseed oil, skin side down first for about 4 minutes (depends on thickness), turn and sauté for another 2-3 minutes.
- Plate components, season pick-perch with sea salt and freshly ground black pepper on the plate.
Plating
