Pike-Perch Fillet with Leipziger Allerlei, Chanterelles, Green Herb Sauce, and New Potatoes

Oui Chef Season 4 Episode 6

Mainz, Germany

The story of Leipziger Allerlei dates back to the early 19th century in Leipzig, Germany. It is said that the dish was created after the Napoleonic Wars as a way to discourage beggars and soldiers from staying in the city—by serving them only vegetables instead of meat.

Traditionally, it includes a mix of spring vegetables like peas, carrots, asparagus, and morels, sometimes refined with crayfish tails or butter sauce. Today, it’s considered a classic Saxon specialty.

Pike-Perch Fillet with Leipziger Allerlei, Chanterelles, Green Herb Sauce, and New Potatoes

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• Author: The Kilted Chef

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Ingredients

Units MUS Scale 1x2x3x

Green Herb Sauce Ingredients:

• 1 bunch of “green sauce herbs” (typically: parsley, chives, chervil, borage, sorrel, cress, and salad burnet)
• 60 ml yogurt (4 tbsp)
• 60 ml crème fraîche (4 tbsp)
• 30 ml quark or Greek yogurt (2 tbsp)
• 5 ml mustard (1 tsp)
• Lemon juice, salt, and freshly ground black pepper to taste

Preparation:

1. Wash herbs, pluck the leaves, and discard stems.
2. Roughly chop the herbs.
3. Blend with yogurt, crème fraîche, quark, and mustard until smooth.
4. Season to taste with lemon juice, salt, and pepper.

Leipziger Allerlei (Leipzig-Style Vegetable Medley) Ingredients:

• 600 g seasonal vegetables (e.g., carrots, peas, cauliflower, kohlrabi, green asparagus) (1 lb 5 oz)
• 50 g chanterelles (1.75 oz)
• 100 g butter (7 tbsp)
• 4 crayfish tails
• 1 shallot
• 1 bunch chervil
• 1 bunch chives
• 30 ml cream (2 tbsp)
• Salt, pepper, sugar, and nutmeg to taste

Preparation:

1. Peel and cut vegetables into even pieces.
2. Blanch each vegetable separately in salted boiling water until tender. Cool in ice water.
3. Dice the shallot, chop the chervil, and slice the chives.
4. In a pot, sauté shallot in 50 g (3.5 tbsp) of butter until soft.
5. Add chanterelles and cook briefly.
6. Stir in the blanched vegetables and cream.
7. Season with salt, pepper, sugar, and nutmeg.
8. Just before serving, add crayfish tails and warm through.

Pike-Perch Fillet (Zander) Ingredients:

• 400 g pike-perch fillet (14 oz)
• 15-30 ml oil for frying (1-2 tbsp)
• 15 g butter (1 tbsp or 0.5 oz)
• Salt and freshly ground pepper
• Juice of 1/4 lemon

Preparation:

1. Remove any remaining bones and portion the fillet into 4.
2. Score the skin lightly and season with salt and pepper.
3. Heat oil in a pan. Place fish skin-side down and fry for 3 minutes until crispy.
4. Turn, add butter and lemon juice, and gently finish cooking over low heat until just translucent.

New Potatoes in Their Skins Ingredients:

• 600 g new potatoes (1 lb 5 oz), similar in size
• Salt
• 15 g butter (1 tbsp or 0.5 oz, optional)

Preparation:

1. Wash the potatoes but do not peel.
2. Place in a pot with cold salted water and bring to a boil.
3. Simmer gently for 15-20 minutes or until tender.
4. Drain and toss with butter if desired.

 

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• Category: Entrees, Fish, oui chef, Recipes