Pikeperch Umi

An exquisite dish that showcases the flavor of local Caspian pikeperch in a contemporary culinary interpretation. The fillet is carefully deboned and scaled to preserve its tender texture and pure flavor, then pan-seared until it develops a light golden crust and reaches the perfect level of juiciness.

The dish is served on a bed of classic shrimp bisque with mussels, which lends it a rich, deep-sea flavor and velvety texture. The composition is rounded out with our signature avocado pesto, edamame beans, and thin strands of chili, creating a balance of freshness, delicate spiciness, and modern aesthetics.

Pikeperch Umi

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Andrey Sazonov

Recipe author

Andrey Sazonov

Ingredients

Pikeperch fillet

200 gram

Mussel meat

80 gram

Bisque sauce

100 gram

Vegetable oil

10 gram

Avocado pesto

50 gram

Edamame beans

30 gram

Chili threads

3 gram

step

droplet

1

chef

Thaw the mussels beforehand, parboil them briefly, and heat them in a classic bisque sauce so that the mussels absorb the sauce’s rich, ocean-fresh flavor.

step

droplet

2

chef

To make a classic bisque, sauté shrimp shells with onions, carrots, and garlic; add tomatoes or tomato paste; then pour in fish or vegetable broth and reduce, adding cream and butter until the sauce reaches a rich, velvety consistency. Once ready, strain the sauce and reheat it along with the mussel meat.

Serve

droplet

3

chef

To make avocado pesto, combine the avocado flesh with fresh herbs, garlic, vegetable or olive oil, lemon juice, and a small amount of salt, then blend until smooth and creamy.

Comment