Difficulty: Expert (5/5)
Prepare the zander fillet: Soak the zander fillet in brine for about 24 hours, then drain and dry thoroughly.
Yogurt sorbet: Heat the syrup, add the gelatin, then incorporate the lemon juice and yogurt. Pour into a Pacojet bowl or ice cream maker and freeze according to instructions.
Tomato jelly: Halve the tomatoes and place on a plate with shallots, garlic, white wine, 200 g water, thyme, paprika, saffron, pepper, coriander, salt, and sugar. Bake in an oven at 250°C for about 1 hour. Cool, add watermelon brunoise, and marinate for 24 hours. Filter through muslin, take 250 g of broth, add agar-agar, cover with cling film, and let stand for 10 minutes. Season, bring to a boil, pour onto a plate to a thin thickness, chill, and cut into strips (20 x 1 cm).
Cooking the pike-perch: Roll the pike-perch fillet in cling film to form a roll. Cook in an oven at 60°C until the core temperature reaches 45°C. Cool and set aside.
Finishing touches: Cut the zander fillet lengthwise in half, then into 10 sections. Season the vegetable mixture with lemon oil.
Presentation: On each plate, place a tomato jelly strip, followed by two half-loins of pike-perch. Top with raw vegetables, cooked tomatoes, dill, and flower petals.
Source: Recipe by Gorden Tiden, from Thuriès Gastronomy Magazine.
Note from Hubert: Daikon cress is a Japanese plant with a radish and horseradish flavor.
