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
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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
