Recipe detail

Fish Catfish fillet with Gorgonzola and pears

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Fish

Cuisine: German

Program steps

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Geräuchertes Welsfilet

1
Hot air
0 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 40 °C
ventilator icon 100 %
ventilator icon 

Geräuchertes Welsfilet - Rauchmodul Stufe 2 einschalten

2
Hot air
100 %
time icon Termination by time
time icon 00:01 hh:mm
probe icon 40 °C
ventilator icon 100 %
ventilator icon 
3
Pause
time icon 600 s
4
Pause
time icon 600 s
5
Pause
time icon 600 s
6
Pause
time icon 45 s
7
Hot air
100 %
probe icon Termination by core probe temperature
probe icon55 °C
probe icon 80 °C
ventilator icon 50 %
ventilator icon 

Sous-vide Birne

8
Steaming
time icon Termination by time
time icon 01:00 hh:mm
probe icon 82 °C
ventilator icon 50 %
ventilator icon 

Getrocknetes Tomatennetz

9
Hot air
100 %
time icon Termination by time
time icon 09:00 hh:mm
probe icon 50 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
tomato 2 kg
fresh dill 30 pcs

Name Value Unit
catfish fillet 800 g
water 1000 ml
sea-salt 20 g
rosemary sprig 3 pcs
pumpernickel 50 g
roasted coffee beans 5 g
red onion 70 g

Name Value Unit
pears 8 pcs
riesling 1 l
tonka bean 2 pcs

Name Value Unit
whipped cream 33% 200 ml
gorgonzola 150 g
crème fraîche 150 g
gelatin 1 pcs

Name Value Unit
fresh baby spinach 20 pcs

Name Value Unit
mint 10 pcs
lime juice 40 ml
vegetable oil 60 ml
walnut oil 50 ml
tomami 10 ml
granulated sugar 4 g
sea-salt 2 g
ground white pepper 0.5 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 230.6 kJ
Carbohydrate 15.3 g
Fat 11.2 g
Protein 18 g
Water 0 g

Directions

Smoked catfish fillet: Vacuum seal the catfish fillet, drinking water and sea salt together and let it rest in the cold for 48 hours. Then remove the fillets and wash them. Then smoke and cook in the combi steamer as follows: prepare the smoking module and fill it with the smoking material. To flavor the smoke, you can also add the following to the wood chips: rosemary sprigs, pumpernickel, coffee beans, onions. Place the fish fillets on a wire rack at the top of the combi-steamer and place the smoke module in the combi-steamer. The cooking cycle is as follows: 40°C hot air with the vapor flap fully open / 100% fan / 20 minutes. Turn on the smoke module at level 2.
Break with 30 minutes 45 seconds. Then 80°C dry heat / 50% fan / KT 55°C / closed vapor flap.
Sousvide pear: Vacuum pack 4 pears each, one tonka bean and 500 ml Riesling and cook at 82°C in steam mode with 50% fan speed for 60 minutes, then drain and halve, core and cut 5 pears into compartments, save the remaining pears for further processing. Keep the reserved pear stock warm.
Gorgonzola Mousse: Dissolve the gelatine in the warm sous-vide pear stock, then beat with the Gorgonzola and creme fraiche. Add the pear puree and continue to beat, then fold in the 90% whipped cream.
Tomato: Cut the tomatoes into very fine slices and dry in the combi steamer at 50°C in hot air mode with the vapor flap open and 60% fan speed for 9 hours.
Marinated spinach: Dress the spinach with the vinaigrette and serve immediately.
Mojito – Vinagrette: Mix everything together in a high-performance blender.

Arrange everything on a plate and garnish with fresh dill sprigs.

Recommended accessories

Vision Smoker

Vision Smoker