Pike-perch by Ron Blaauw

With barley from Alkmaar, the pike-perch tastes even better.



  •   200 gr barley
  •   4 dl vegetable or chicken broth
  •   2 bay leaves
  •   100 gr smoked bacon cubes
  •   100 gr sultana (white) raisins
  •   4 dl farmers buttermilk
  •   3 tbsp finely chopped fresh herbs (dill, tarragon, and mint)
  •   Fresh ground salt and pepper

Butter sauce

  • 250 gr butter
  • 25 ml Noilly Prat (Vermouth)
  • 25 ml white wine (dry)
  • 40 gr shallots, in rings
  • 8 peppercorns (crushed)
  • 1 bay leaf
  • 4 egg yolks
  • 40 ml water
  • Juice of ½ lemon
  • 3 drops of Tabasco
  • Salt


  •   Juice of ½ lemon
  •   3 drops of Tabasco
  •   Salt


  •   4x 150 gr pike-perch fillet with skin
  •   4 tbsp soybean oil
  •   50 gr butter


  •   Mixing bowls
  •   WWOO Cutting board

How to prepare

  •   Preheat the WWOO Braaimaster, indirectly, to 180 °C. (You can also use a pan or oven.)
  •   Wash and soak the raisins in lukewarm water.
  •   Wash the barley well under cold water and rinse it clean.
  •   Boil the barley and the broth with the bay leaves.
  •   Cook the barley with the lid on. It takes about an hour to cook the barley over medium heat on the WWOO Braaimaster.
  •   Add the buttermilk and raisins after approximately 30 minutes.
  •   Fry the bacon cubes in an oven dish on the Big Green Egg. Keep this separate for now.
  •   Cut the mint into very fine strips and keep them separate for now.
  •   Melt the butter on an open fire on the WWOO Braaimaster. Wait until it has a light brown color. Pour the butter through a fine sieve and let it cool down to about 50 °C.
  •   Cook the white wine, vermouth, pepper, bay leaf, shallots, and water until only half of the original around is left.
  • Strain what is left above a mixing bowl and let it cool down a bit.
  •   Fill a pan with some water and put it on the fire. Whisk what’s left of the white wine “au bain-marie” and add the egg yolks. Cook over medium heat.
  •   Remove the pan from the fire.
  •   Whisk the lukewarm butter through the egg yolks.
  •   Season with lemon juice, salt, Tabasco, and pepper.


  •   Check each piece of pike perch fillet carefully for fish bones. Use a very sharp knife to make some incisions in the skin.
  •   Rub the butter and oil on the pike perch fillet, and season with salt and pepper. Add 2 tbsp white wine (or broth) to the fish.
  •   Wrap the fish in foil and cook it on the Big Green Egg, for about 10 minutes over an open fire. Set the pike-perch fillet aside for 4 minutes before you serve it.

How to serve

  •   Mix the fried bacon (including the fat) and the mint through the barley.
  •   Serve this on warm plates. Take the fish out of the foil, scoop it onto the barley, together with a big spoonful of sauce.

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Serves 4 persons

Preparation: 20 minutes

Cooking: 45 minutes

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