Burkhard Schork cooks a tempting Swabian speciality for us.
Ingredients for the fish:
4 x 150g perchpike fillet
Sea salt, pepper
Juice of half a lemon
Finely ground flour (type 405)
Vegetable oil, good quality butter
Swabian egg noodles:
4 fresh eggs
400g wheat flour (type 405)
50g fine semolina
300g chopped vegetables (carrots,
50g chopped belly bacon
ca. 2l beef stock
3tbsp tomato paste
1tbsp hot mustard
Salt, pepper, vinegar, vegetable oil
Preparation:Fry the bacon in oil. Add the onions. Add vegetables when onions are glassy. Add two-thirds of a litre of stock. Add the lentils slowly and bring to the boil. Turn down the heat and leave to simmer for 30 minutes. Test lentils to see if done. Add more stock if necessary. Shortly before serving add the mustard and tomato paste. Season with salt, pepper and vinegar.
Break the eggs into a large bowl. Add salt and whisk. Using a wooden spoon stir in the sieved flour and the semolina and beat until bubbles form. Leave to stand for 30 minutes. Spread some of the dough onto a board and cut and scrape small slivers into the boiling water. When the noodles rise to the surface, remove them and after draining excess water, fry them in a little butter.
Season the fresh perchpike fillets on the flesh side. Drizzle with lemon juice. Press the skin side into flour. Place in a hot pan with the skin side down. When the flesh starts turning white, the fish is ready. Put some butter into the pan. Turn the fish for a short time and serve with the lentils and the noodles.