Roasted Pike Perch with Potatoes Boulangère and Roasted Tomato

Get ready to indulge in a delightful culinary experience with this recipe for Roasted Pike Perch with Potatoes Boulangère. This dish combines the tender and flavorful pike perch fillets with layers of savory potatoes boulangère and accents of roasted tomatoes, goat cheese, and chervil. With a harmonious blend of textures and flavors, this recipe is sure to impress your taste buds and satisfy your appetite.

The pike perch fillets are first sautéed to achieve a crispy skin and then finished in the oven to ensure they are perfectly cooked. The potatoes boulangère, made with sliced potatoes, bacon, onions, and chicken stock, are baked to a golden perfection, creating a comforting and hearty accompaniment. The roasted tomatoes add a touch of sweetness and depth of flavor to the dish, while the creamy goat cheese and fresh chervil garnish provide a delightful finishing touch.

Serves 4

INGREDIENTS:

FOR THE PIKE PERCH AND GARNISH:

• 4 filets of pike perch, each about 6 ounces
• 1-2 tablespoons olive oil
• 4 small goat cheeses
• 4 sprigs chervil
• 4 tablespoons salted butter

FOR THE ROASTED TOMATOES:

• 2 tomatoes
• Pepper and salt
• Olive oil

FOR THE TOMATO BOLANGERE:

• 1/2 pound onions, peeled and sliced
• 1/2 pound slab bacon
• 5 pounds potatoes
• 2 cups chicken stock
• 2 sticks salted butter

INSTRUCTIONS:

1. Preheat the oven to 200°F for the roasted tomatoes.
2. Blanch the tomatoes in boiling water for 1 second, then transfer them to ice water to cool. Peel the tomatoes, remove the seeds, and cut them into quarters.
3. Place the tomato quarters on a baking sheet lined with parchment paper. Season them with salt and pepper, and drizzle with olive oil. Bake in the preheated oven for 2 hours. Set aside for later use.
4. Preheat the oven to 300°F for the potatoes boulangère.
5. Cut the bacon into small sticks, about 1/4 inch square and 1/2 inch long.
6. In a large skillet, sauté the bacon and sliced onions for about 10 minutes.
7. Meanwhile, peel the potatoes and slice them into 1/8-inch thick slices.
8. Add the sliced potatoes to the skillet with the bacon and onions. Moisten with chicken stock and cook for 15 minutes.
9. Transfer the potato mixture to a buttered baking dish. Layer the onions, bacon, and potatoes, alternating and repeating until all ingredients are used. Place slices of butter between the layers.
10. Bake the potato boulangère in the preheated oven for 1 hour.
11. In an ovenproof skillet, heat olive oil. Sauté the pike perch fillets, skin side down, until the skin is crisp.
12. Transfer the skillet to the oven to finish cooking the fish, approximately 10 minutes. Do not flip the fish over.
13. To assemble the dish, place a layer of potato boulangère on each serving plate in a circular design. Top with a roasted tomato, a small goat cheese, and a sprig of chervil.
14. Dot the dish with salted butter all over and serve.

Enjoy this flavorful and elegant dish that combines the delicate taste of pike perch with the richness of potatoes boulangère and roasted tomatoes.

Whether you’re hosting a special dinner or simply craving a gourmet meal, this Roasted Pike Perch with Potatoes Boulangère is an excellent choice. So, gather your ingredients and let’s embark on a culinary adventure that will delight your senses and leave you craving more.