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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.

    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!

    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.

    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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