Pike perch from the Vlietlanden, baked on the skin

(For 8 servings)

pike-perch​:

• 1200 g pike-perch fillet (8 x 150 g)
• salt

Polenta:

• 100 g Polenta precotta
• 30 cl vegetable stock
• 3 g garlic puree
• 1 pc lemon (zest of this)
• 10 g Grana Padano flakes
• 10 g butter

Eggplant Compote:

• 175 g aubergine brunoise (-/- peel)
• 85 g finely chopped shallot
• 6 g chopped garlic
• 2 g thyme (zipped)
• 3 g tomato paste
• pepper
• salt

Sherry / Fermented Garlic Sauce:

• 50 g banana shallot
• 10 g garlic
• 10 g fermented garlic
• 100 g sherry vinegar
• 350 g sherry (dry)
• 500 g vegetable stock
• 50 g grape seed oil
• 1 g of sucro

Dried tomatoes from Osdorp:

• 500 g Osdorp tomatoes
• 25 g garlic oil
• 1 g chopped thyme
• 0.5 g of chopped rosemary
• pepper
• salt
• Zorri Cress
• Sea Fennel

Polenta:

Bring the vegetable stock to the boil with garlic puree. Add polenta and cook for ± 5 minutes. Add lemon zest, cheese and butter. Pour out ± 1 cm thick. If it is cold, stick it out and bake until golden brown.

Eggplant Compote:

Fry the shallot and garlic then add the aubergine. Add thyme and salt. Finally add tomato puree and peeled tomatoes. Season with salt and pepper.

Sherry / Fermented Garlic Sauce:

Fry the banana shallot and garlic and deglaze with sherry vinegar. Add sherry and fermented garlic and reduce to 1/3. Add vegetable stock and reduce to 1/2. Pass through a fine sieve. Add sucro with the hand blender.

Dried tomatoes from Osdorp:

Skinning tomatoes. Cutting (de-seeding). Brush the tray with garlic oil, then pepper and salt. Place tomatoes side by side on the platter and coat each with garlic oil. Sprinkle chopped thyme and rosemary on top. Add pepper and salt and let it dry in the oven for ± 1 hour at 95°C.

Zander:

Place pike-perch skin side down in the pan with oil. Sprinkle salt over it (so not over the skin side). Gently fry on the skin side to make the skin crispy. If the skin is crispy then turn and leave for 3-4 minutes.

Recipe: Jeroen van Brecht