Back of pike perch and spelt risotto in coconut milk

Savoury recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Spelt risotto


    • Frozen fruit purée, sugar added : Coconut - 500 g
    • Shallot - 1
    • Onion - 1
    • Einkorn - 300g
    • Olive oil - 10g
    • Chicken broth - 1L

    Sweat the chopped shallot and onion in olive oil, add the spelt previously blanched in boiling water for 20 minutes, chicken stock and coconut puree. Cook for 15 minutes

    In this step

  2. Back of pike perch


    • Back of pike perch - 1kg

    Pan-fry the pike perch fillets, skin side down, in 100g pieces. Season. 

  3. Sauce


    • Frozen fruit purée 100%: Fruits of the sun - 100 g
    • Potato starch - 1càc

    Boil the lime puree a short time while you add 1 teaspoon of potato starch

    In this step

  4. Presentation


    • edible flowers - 2g
    • Mango (leather) - 10g

    Finish cooking the pike perch in the oven at 62°C until cooked through and present it on the warm risotto. Arrange the sauce around the fish and decorate with the flower and dehydrated mango.

Download this recipe

Download Download