Restaurant Quarré: Marinated Pike-Perch With a Medley of Summer Salads Recipe

Serves: 4

Fish Ingredients:
1000 g / 2.2 pounds fillet of pike-perch

Marinade Ingredients:
80 g / 2.82 oz coarse salt
60 g / 2.11 oz sugar
1/2 bunch dill
1/2 bunch cilantro
2 tbsp Pernod*
1 tsp fennel seeds

About Purchasing Pernod:
Pernod is alcoholic and liquid. Pernod is the brand name of a type of liqueur called a pastis. Its relative in Greece is ouzo and in Spain ojen. Another French brand is Ricard. The leading characteristic of these drinks is their licorice flavor, which is produced either with licorice (the plant, not the candy) or anise. Its other interesting feature is that it clouds up with the addition of water. [Source: OChef]

Pernod Qualities:
Pernod is very popular in southern Europe for its thirst-quenching ability, and implies that it is not some frou-frou liqueur that is daintily sipped but a solid "in-between-times drink" that plays a role much like beer further north. With an alcohol content of 40% vs. an average of 5% for most beers and a much higher cost, we doubt very many people drink it like beer — even diluted with five parts water, as done traditionally in France. [Source: OChef]

Procedure:
Mix the salt, sugar, spices and the roughly chopped herbs. Cover the fillet of pike-perch with the seasoning mix and marinate for 48 hours in the refrigerator. Turn the fish twice during this period. Cut the pike-perch into thin slices and serve with crisp fresh salad leaves, wild herbs and a fresh baguette.

Restaurant: Restaurant Quarré, Unter den Linden 77, at the Hotel Adlon, Berlin, Germany
Hotel/Inn: Hotel Adlon, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Author: Axel Hirtzbruch, Chef de Cuisine of Restaurant Quarré
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf

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