Ingredients
Pike Perch Fillet
• 10 small fillets pike perch (or zander), 80–100 g each, skin on
• 40 g fine sea salt
• 1 L water (for brine)
• Birch wood chips (for smoking)
Caviar Emulsion
• 60 g caviar (Baeri or Oscietra preferred)
• 2 egg yolks
• 10 ml lemon juice
• 120 ml neutral oil (grapeseed or rice bran)
• 20 ml warm fish stock or water
• Pinch of sea salt
Sea Lettuce Oil
• 10 g dried sea lettuce (ulva)
• 150 ml grapeseed oil
• 1 g salt
Optional Garnishes
• Fresh sea herbs (samphire, sea fennel, or baby sorrel)
• Pickled shallot petals (acid contrast)
• Micro dill or bronze fennel fronds
Method
1. Prepare the Brine
Dissolve 40 g sea salt in 1 L water.
Submerge fish fillets for 15 minutes to lightly season and firm texture.
Remove, rinse briefly, and pat dry.
2. Cold Smoke the Fish
Prepare a cold smoker (≤30°C) with birch wood chips.
Smoke fillets for 20 minutes — aim for a delicate, clean aroma, not heavy char.
After smoking, gently wrap in parchment and refrigerate up to 4 hours before service.
If no smoker available:
Use a stovetop smoking setup with birch chips, smoking under a lid for 8–10 minutes at low flame,
keeping internal fish temperature <35°C.
3. Cook the Pike Perch (à la minute)
Before service, heat a nonstick pan with a drop of neutral oil.
Sear the fish skin-side down over medium heat until crisp (2–3 minutes).
Flip, add a knob of butter, and baste gently for 30 seconds.
Rest briefly — internal temperature should reach 45–50°C for tenderness.
4. Prepare the Caviar Emulsion
In a blender, combine egg yolks and lemon juice; blend briefly.
Slowly drizzle in oil to form a thick emulsion (like mayonnaise).
Add warm fish stock to loosen to sauce consistency.
Gently fold in caviar by hand to preserve pearls.
Season lightly — the caviar brings natural salinity.
Optional refinement: Pass half the emulsion through a fine chinois for smoothness, fold in remaining
caviar for visible pearls.
5. Make the Sea Lettuce Oil
Warm oil to 70°C, add sea lettuce and salt.
Blend until vivid green, then strain through coffee filter.
Keep at room temp.
6. Plating (Service)
Plateware: Stone-gray or black ceramic plate with matte texture.
Brush or spoon sea lettuce oil in a gentle swoosh on the plate.
Place pike perch fillet skin-side up at a slight angle.
Spoon caviar emulsion alongside or slightly over the fish (never hide the skin crisp).
Add a small quenelle of fresh caviar (1–2 g) on top for luxury.
Garnish with sea herbs or micro dill.
7. Service Ritual
Serve under a glass dome filled with a puff of birch smoke.
Dome lifted at the table for an aromatic reveal.
Server line:
“Birch-smoked pike perch with caviar and sea lettuce — the forest and sea in one breath.”
Chef’s Notes
Flavor progression: smoke → salt → cream → umami.
Temperature harmony: warm fish, room-temp emulsion, ambient oil.
Texture arc: crisp skin → delicate flesh → silky sauce → saline pearls.
Wine pairing:
Chenin Blanc (Loire) – dry, floral, lightly oxidative.
Alternative: Sparkling sake or mineral Riesling.
Non-alcoholic pairing: Smoked green apple–dill juice.
