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
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
Juice of ½ lemon
3 drops of Tabasco
4x 150 gr pike-perch fillet with skin
4 tbsp soybean oil
50 gr butter
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.
Share This Recipe
Serves 4 persons
Preparation: 20 minutes
Cooking: 45 minutes
Products in this recipe
Together with the best chefs, we create the tastiest working lunch or after-work dinners at the WWOO Headquarters. We use products from our very own fruit orchard, vegetable garden or from local farmers. Would you like to prepare a healthy lunch, a caveman style grill or a vegetarian BBQ meal? We are happy to share our delicious recipes with you. Don’t forget to follow us on social media and check out our outdoor cooking workshops!
Smoking, roasting, steaming, baking, and grilling. The Big Green Egg is the most popular Kamado BBQ made of the best ceramics. The possibilities of the EGG are endless. Just like their service is. That’s why your EGG comes with a life-long warranty. And that’s why it’s the best accessory for your WWOO.
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Phone: +31 (0)85 489 62 62
Founder: Piet-Jan van den Kommer
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