Fillet of Pike-Perch, Gundel Style
2 potatoes, peeled 2 carrots, peeled
1 tablespoon unsalted butter,
1 heaped tablespoon chopped fresh parsley, Salt
1 cup Fish Stock, made from the
pike-perch bones 1/4 cup dry white wine 2 cups heavy cream,
1 1/2 pounds fresh spinach, tough sterns removed, washed
Pinch of baking soda
1 tablespoon unsalted butter
Salt and freshly ground white pepper
1 3/4 pounds boneless pike-perch, cut into 4 slices
2 tablespoons all-purpose flour
1/3 cup vegetable oil
Using a small melon scoop, hollow pearls from the potatoes,
carrots and zucchini. Bring 2 small saucepans of water to a boil
over high heat. Add the potatoes to one and the carrots to the
other and cook for about 10 minutes until tender. A few minutes
before the vegetables are done, bring a third saucepan of water
to boil and cook the zucchini for about 1 minute until tender.
2. Drain all 3 vegetables and mix together in one strainer. Melt
the butter in a small frying pan. Add the vegetables and toss to
coat. Add the parsley, season to taste with salt and cook over medium
heat for about 3 minutes, tossing, until heated through. Cover and
In a 1/2 quart saucepan, combine the fish stock and wine, bring
to a boil over medium heat and cook until reduced by about a third.
In a separate, 1-quart saucepan, bring the cream to a boil over
medium-high heat and cook until reduced by half. Slowly pour the
stock into the cream, stirring to mix. Season to taste with salt,
bring to a boil and cook for about 5 minutes until slightly
thickened. Cover to keep warm.
Sprinkle the fish fillets lightly with salt and roll in flour.
Heat the oil in a large, deep frying pan. Fry the fish for 6 or
turning one, until opaque and cooked through. Serve immediately.
Divide the hot spinach among 4 warm plates. Pour the sauce around
the spinach and arrange the vegetables pearls on the sauce. Lay
the fried fish fillets on top of the spinach.
At Gundel this dish is made with fogas, a fish that lives only
in Lake Balaton, a large lake in Hungary well known for the
delicious fish. Fogas is related to the pike and perch family. You
may use perch in this recipe, or any other white-fleshed fish, such
as yellow (also known as walleye) pike.