Tilapia with Bok Choy and Noilly Prat Sauce

Name: Tilapia with Bok Choy and Noilly Prat Sauce
Total time: 45 min
Ingredients: For the Tilapia:; 1 filets à 80 g tilapia filets w / o skin; 60 ml brine (4% salt); 25 g nut butter; small amount of grated lime peel; For the Noilly Prat Sauce:; 40 ml fish stock; 20 ml Oldenburger Whipping Cream 30% fat, UHT, 1kg; 10 ml olive oil; 10 ml Noilly Prat; For the Bok Choy:; 1 small clusters of bok choy; 40 ml water; 8 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; salt; 4 g ginger (pieces); 0.2 garlic clove; lemon juice; For the Garnish:; ginger strips, baked; gnger slices, baked; chervil

Source: https://www.oldenburger-professional.com/tilapia-with-bok-choy-and-noilly-prat-sauce

Total time

45 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
For the Tilapia:
10		filets à 80 g tilapia filets w / o skin
600	ml	brine (4% salt)
250	g	nut butter
		small amount of grated lime peel
For the Noilly Prat Sauce:
400	ml	fish stock
200	ml	Oldenburger Whipping Cream, 30% fat
100	ml	olive oil
100	ml	Noilly Prat
For the Bok Choy:
10		small clusters of bok choy
400	ml	water
80	g	Oldenburger Butter, unsalted
		salt
40	g	ginger (pieces)
2		garlic clove
		lemon juice
For the Garnish:
		ginger strips, baked
		gnger slices, baked
		chervil

preparation

Preparation Tilapia Filets

Cut the tilapia into appropriately sized filets and marinate in the brine in the refrigerator for about an hour. Remove and dry by patting with a towel. Fry in foaming nut butter and garnish with grated lime peel.

Making the Noilly Prat Sauce

Boil down the fish stock in a pot as much as possible, then add the Oldenburger Whipping Cream. Bring to a boil once, strain and mix with the olive oil. Refine with Noilly Prat vermouth and whip to a froth.

Making the Bok Choy

Remove the leaves from the bok choy and cut off the bottom half of each cluster. Blanche the bottom halves in salted water, then remove and cook in foaming Oldenburger Butter until glassy. Lightly salt and season with ginger and garlic. Briefly steam the leaves and dribble with lemon juice.

The Final Touch

Lay a fish filet on the plate with its backside down and spread the steamed bok choy leaves and the sautéed bottom of a bok choy cluster next to it. Whip the fish sauce and pour some around the fish. Garnish with ginger strips, garlic and chervil.