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Zander © Krone Hittisau
Fish from Lake Constance

Lake Constance pikeperch fillet and ravioli in shallot and bacon sauce

This recipe features Lake Constance pikeperch cooked two ways: as crispy fried fillet and as exquisite filling for pasta dough.

Lake Constance pikeperch fillet and ravioli in shallot and bacon sauce

  • Ingredients for 4 people
    4x150 g pikeperch fillet
    150 g pikeperch pieces for ravioli
    250 g semolina
    3 egg yolks
    2 eggs
    Olive oil, salt
    8 shallots
    White wine for deglazing
    250 ml cream
    100 g of bacon
    Nutmeg, salt

  • Preparation
    Pasta dough:
    Mix the egg yolk, eggs, olive oil and salt.
    Form a smooth dough with the semolina and leave to rest for 2 h.

    Ravioli:
    Finely chop the pikeperch pieces to a farce with a cutter knife.
    Roll out the pasta dough thinly.
    Coat the edges with egg white.
    Spread small amounts of the farce on it.
    Cover with a second sheet of pasta dough, smooth out all pockets of air and cut into even squares.
    Steep in hot water until the ravioli float to the surface – do not boil!

    Sauce:
    Half/quarter the shallots, blanch them briefly and drain.
    Deglaze with a splash of white wine and allow to boil away briefly.
    Pour in the cream, add the bacon and season to taste.

    Pikeperch:
    Portion the fillets, season with salt and sear on the skin side.
    Add butter and a little rosemary.
    Foam the butter briefly, then turn the pikeperch briefly onto the meat side and remove from the heat.

    Recipe: Hotel Gasthof Krone Hittisau
    Local supplier: Lake Constance fisherman Martin Gugele, Fußach

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