Salted pike perch of Wallin, sour cream and watercress


Serves 2-4
Difficulty level: Difficult
Preparation time: 3h

Kalaliike S. Wallin’s pike perch fillet is excellent when sugar-salted. Simo Hallikainen and Sebastian Koski from restaurant NOOA crown the portion with watercress sour cream and cucumber spinach granita.

200 g pike perch fillet of Kalaliike S. Wallin
40 g salt
40 g sugar

Watercress sour cream sauce

1 dl rapeseed oil
50 g watercress
300 g sour cream
1 tl salt
1 tbsp maple syrup

Pickled cucumber

1 dl water
4 tbsp sugar
2 dl white vinegar
200 g cucumber slices

Cucumber spinach granita

400 g cucumber
300 g spinach
1 lemon juice
1 tbsp white balsamic vinegar

Buy a skinless fish fillet. Mix the salt and the sugar and salt the pike perch fillet for two hours or till the fish is done. Cut the fillet into thin strips lengthwise.

Mix the rapeseed oil and the watercress in a blender at full power for 10 minutes. Strain the oil through a cloth. Mix all the ingredients and check the taste.

Make first the pickling stock and immerse the cucumbers in it. Let the cucumbers rest for two hours.

Mix all the ingredients of granita in a blender for 10 minutes. Strain it through a fine-mesh strainer and freeze in a flat dish. Let the granita freeze properly and scrape beautiful green snow on the portion.

Set the pike perch strips in a circle on a plate. Put the cucumber slices on the fish. Put the sour cream sauce in the centre of the circle. Finally, complete the portion with granita and fresh watercress.

See other recipes created for Kalaliike S. Wallin​

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