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Fried pike-perch with fresh 'Kruudmoes'

Crispy fried pike-perch with fresh ‘Kruudmoes’ of Alkmaar barley, apple, buttermilk and tarragon. Approximate cost price per person: €1.70.The snubnose sea bass fillets are pan-fried crispy on the skin and served with a fresh 'Kruudmoes' of Alkmaar barley, sour apple, buttermilk, and tarragon.

Ingredients

400gpike-perch fillet

100gAlkmaar pearl barley
100mlButtermilk
40gGranny Smith
1units.itemsSprig of tarragon
10mlfish stock

watercress

Preparation

  1. Defrost the fillets from the freezer in the refrigerator overnight.
  2. Sprinkle the fillets with salt and let sit for at least 1 hour.
  3. Pat the fish dry and fry the skin side until crispy.
  4. Flip the fillet and let the fish finish cooking gently with the heat off.

  1. Cook the barley in plenty of water until done and rinse cold.
  2. Cut the apple into fine cubes.
  3. Chop the tarragon leaves finely.
  4. Heat the barley with the buttermilk, apple, tarragon, and fish stock.
  5. Season with pepper, salt, and lemon zest.

  1. Heat the barley and serve on a plate.
  2. Place the fish on the Kruudmoes.
  3. Top with watercress.