Top chef Lukas Nagl serves local tench with creamy cucumber vegetables, chilli, and grilled preserved lemon.Preparation time: 1 hour
Difficulty: 2 out of 5
| Ingredients | ||
|---|---|---|
| 4 | tench fillets, 200 g each | |
| 2 | cucumbers | |
| 1 | white onion | |
| 1 | clove | garlic |
| 80 | ml | dry white wine |
| 250 | ml | cream |
| 1/8 | preserved lemon | |
| 1 | lemon | |
| Chilli sauce, to taste | ||
| 4 | tablespoon(s) | dill oil (optional, alternatively olive oil) |
| Fresh herbs / yarrow | ||
| Ground poppy seeds | ||
| Salt | ||
| Pepper | ||
| Butter | ||
Season the boneless fish fillets with salt and a squeeze of lemon juice. Leave to marinate for 20 minutes.
For the cucumber vegetables, peel the cucumbers, halve them lengthwise, and remove the seeds with a teaspoon. Cut into ½ cm thick half-moons.
Slice the onion into fine strips and sauté gently in a little butter until translucent. Finely chop the garlic and add it to the pan. Deglaze with the white wine and reduce completely.
Add the cream and the finely chopped preserved lemon. Bring to a boil once, then season with lemon juice, chilli sauce, salt, and pepper to taste.
Coat the tench fillets in the ground poppy seeds and fry in a little butter until crisp and golden.
Arrange the cucumber vegetables on plates and place the tench on top. Garnish with fresh herbs and finish with a drizzle of dill oil or olive oil.
