Pikeperch with potato crust on a bed of cauliflower purée

I told you once that I don’t really like cauliflower. Well, maybe not as such. Whenever someone prepared it and it was on my plate I ate it but was never really thrilled about it. My vegetable of choice was always the broccoli. When it wasn’t available in the store, but the cauliflower was I simply ignored the fact and just left or bought carrots instead. At some point I just decided to experiment with it a little bit, adding different spices and preparing it in various different ways. The soup is very good, but it’s not everyday I want to cook it. One of the ways I tried recently is this cauliflower purée. And I’d say it’s true that you don’t like something as long as you didn’t find the right recipe for it. I think I just found mine. I paired it with fish in potato crust, and it was a real feast.

Serves 4

Preparation time: 20min                                                        Cooking time: 20min

150g potatoes

4 pike perch filet a 180g


½ caulilower head (ca 350g.)

30g butter

2 tbsp milk

100ml of whipping cream

salt and pepper to taste

Peel and wash the potatoes. Slice them into very thin slices. Move the slices to a small pot filled with salted water and cook for about 10 minutes.
Wash fish fillets, pat dry with kitchen paper, drizzle with lemon juice and season with salt and pepper. Place potato slices on the fish fillets and brush with the beaten egg yolk. Bake fish fillets in preheated oven at 200
ºC for about 10 minutes, until the scales begin to brown.


Divide the cauliflower into small florets and cut the stalks in pieces. Over a medium heat, melt the butter in a pan and add the prepared cauliflower. Sear to cauliflower for few minutes. Add the milk and cook for additional 3-4 minutes putting a lid on the pan. Pour the whipping cream and slowly bring to the boil. Move the lid so it covers the pan only partially, season the cauliflower with salt and pepper and let it simmer for another few minutes until softened. Leave few florets aside for decoration, then transfer everthing to a blender and blend to a smooth paste.

Arrange a bed of cauliflower puree on a plate, place the fish on top and serve.


2 responses to “Pikeperch with potato crust on a bed of cauliflower purée”

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