Recipe for: Sous-vide pikeperch fillet with strawberry-dill sauce, young potatoes, and grilled zucchini - photo 1
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Recipe for: Sous-vide pikeperch fillet with strawberry-dill sauce, young potatoes, and grilled zucchini

Main dishes Fusion cuisine Grilling 90 min Medium 0 views ~42.32 PLN * - (0)
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Description

Delicate pike-perch fillet prepared using the sous-vide method, served with a light summer strawberry-dill sauce enhanced with fresh dill, accompanied by buttery young potatoes and grilled zucchini. The dish combines the classic Polish freshness of seasonal fruits and herbs with the precision of the European sous-vide technique: the fish has an even consistency, is exceptionally juicy, the sauce adds fruity acidity and dill aroma, while the buttered potatoes with dill and slightly charred zucchini introduce familiar, homey notes. This summer, impressive dish is perfect as an elegant lunch or a dish for a gathering — serve immediately after preparation, garnished with dill leaves and a slice of lemon.

Ingredients Used

Ingredients (15)

Servings:
4
  • Zander fillet 600 g
  • Rapeseed oil 15 g
  • Olive oil 30 ml
  • Butter 50 g
  • Lemon 1.5 pcs (~120 g)
  • Strawberry 400 g
  • 18% cream 200 ml
  • Shallot 60 g
  • Balsamic vinegar 15 ml
  • Young potato 800 g
  • Zucchini 1.6 pcs (~400 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Honey 15 ml
💰 Estimated dish cost: ~42.32 PLN (10.58 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the fish (sous-vide)

1

Pat the pike perch fillets dry with a paper towel. Gently salt (about 1 g of salt per 100 g of fish) and season with freshly ground pepper. Drizzle 1 tablespoon of olive oil thinly on both sides. If the skin is still on the fillets, you can leave it on - after sous-vide cooking, it will add texture after a quick sear.

Ingredients: zander fillet, Salt, Black pepper, Olive oil
Use paper towels or a clean kitchen cloth. For light salting, use the scale: about 1 g of salt per 100 g of fish. Tools: cutting board and kitchen brush.
2

Place the fillets individually in sous-vide bags or airtight zip-lock bags. Add 5 g of butter for each portion and a few slices of lemon zest (without the white, bitter part). Vacuum seal using a sous-vide device or use the water displacement method: partially submerge the closed bag in water so that the pressure pushes out the air, and seal tightly.

Ingredients: zander fillet, Butter, Lemon
If you don't have a vacuum device, use a ziplock bag and the water technique - slowly submerge the bag, keeping the edge out of the water, until most of the air escapes, then seal it. Use a bowl of cold water and a large pot with a circulator.
3

Set the sous-vide device to 52°C. Once the water reaches the temperature, place the bags with the fillet in the bath, ensuring that the water completely covers the bags and there are no air bubbles. Cook for 40 minutes — this will be enough for the fish to be silky and evenly cooked.

Ingredients: zander fillet
Use a large pot or a special sous-vide container. 52°C is a safe temperature for pike perch – the result is a tender, firm texture. If the fillet is thicker than 3 cm, extend the time to 50-60 minutes.

Strawberry-Dill Sauce

4

Peel and finely chop the shallot. In a small saucepan, heat 10 g of butter over medium heat. Add the shallot and sauté for 2-3 minutes, stirring, until it becomes soft and translucent, but not browned.

Ingredients: Shallot, Butter
Use a small saucepan with a thick bottom, a wooden spoon, or a silicone spatula. The glazing is the moment when the onion becomes soft and translucent — do not allow it to brown.
5

Add quartered strawberries (400 g) to the saucepan. Cook over medium heat for 4-6 minutes until the fruit softens and releases its juice. Gently mash some of the strawberries with a wooden spoon to achieve a uniform consistency, leaving pieces for texture.

Ingredients: Strawberry
Control the heat - cooking too vigorously will make the sauce too watery. After 4 minutes, check if the strawberries are soft.
6

Pour in 15 g of balsamic vinegar and 15 g of 18% cream. Cook gently for 1-2 minutes, stirring until the ingredients are combined. Season with salt and pepper to taste. Add finely chopped dill (about 10 g) and, if you want to balance the acidity, add a teaspoon of honey (optional). Blend everything with an immersion blender if you prefer a smooth sauce; you can also leave small pieces of strawberries.

Ingredients: Balsamic vinegar, 18% cream, Dill, Honey, Strawberry, Salt, Black pepper
When blending, keep the blender close to the bottom of the container. If the sauce is too thick, add 1-2 tablespoons of water. You can also add honey for a deeper sweetness — note this as an option.

Young potatoes

7

During this time, scrub the young potatoes (800 g). If they are not large, cook them whole; cut larger ones in half. Place them in a pot, cover with cold water, add 4 g of salt, and bring to a boil. Cook for 12-18 minutes, until a fork easily goes into the potato (check a single potato every 12 minutes).

Ingredients: young potato, Salt
Use a large pot with a lid. The fork test is the best way: the potato is ready when the fork goes smoothly through the flesh but does not fall apart.
8

Drain the potatoes and leave them in the hot pot for a moment to evaporate the excess water. Add 30 g of butter and chopped dill (about 10-15 g remaining). Gently mix to allow the butter to melt and coat the potatoes. Taste and add a little salt if needed.

Ingredients: young potato, Butter, Dill, Salt
Use a wooden spoon or spatula for mixing to avoid mashing the potatoes. Leave a bit of heat so the butter spreads well.

Grilled zucchini

9

Slice the zucchini lengthwise into pieces about 5-7 mm thick. Lightly salt both sides and set aside for 5 minutes, then dry with a paper towel to remove excess moisture. Brush lightly with rapeseed oil.

Ingredients: Zucchini, Salt, Rapeseed oil
Use a sharp knife and a cutting board. Drying will prevent sticking and help achieve nice grill marks.
10

Preheat a grill pan (or grill) over medium-high heat. Grill the zucchini slices for 2-3 minutes on each side until clear grill marks appear and the zucchini softens but remains firm. Once removed from the grill, immediately drizzle with lemon juice and a bit of olive oil (the remaining part).

Ingredients: Zucchini, Olive oil, Lemon
The best is a cast iron or grill pan 26-28 cm. Do not flip too often — one good turn is enough to get nice grill marks.

Finishing the fish

11

After the sous-vide, remove the bags from the bath, carefully take out the fillets and gently pat them dry with a paper towel. Heat a pan over high heat with 10 g of butter and 1 tablespoon of olive oil. Quickly sear the fillets skin-side down and flesh-side down for 20-40 seconds on each side — just enough to achieve a golden crust and aroma.

Ingredients: zander fillet, Butter, Olive oil
The pan must be very hot. The searing is very brief — watch the color and do not allow for prolonged frying, as you will lose the sous-vide effect. Use a spatula for gentle flipping.

Assembly and serving

12

On a warm plate, arrange 3-4 young potatoes next to each other, then place 2-3 slices of grilled zucchini beside them. Gently lay the pike perch fillet on the potatoes. With a spoon, spread the strawberry-dill sauce next to and partially on the fish, leaving some sauce to drizzle at the table. Garnish with sprigs of dill and a slice of lemon.

Ingredients: young potato, Zucchini, zander fillet, Strawberry, Dill, Lemon
Serve immediately to keep the fish warm and maintain its texture. Use warmed plates if you are preparing the components in advance.

Fun Fact

💡

Sous-vide is a technique that originated in the food industry and gained popularity in restaurant kitchens in the 20th century. The combination of delicate fish with strawberries has roots in European fusion cuisine, where fruits are often used in sauces for fish dishes.

Best for

letni obiad przyjęcie w ogrodzie elegancka kolacja

Tips

🍽️ Serving

Serve the fillets on warm plates. You can pour the sauce into a small gravy boat so guests can season it to their taste. Additionally, you can serve fresh country bread or slices of toasted baguette.

🥡 Storage

It is not recommended to store sous-vide fish for a long time — it is best to consume it immediately. If there is leftover sauce, store it in a closed container in the fridge for up to 48 hours. Potatoes and zucchini can be stored for up to 24 hours and gently reheated in a pan; do not reheat fish in the microwave — it is better to briefly warm it in a pan over low heat.

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