Would you like some filet?
THE FILLETING INSTRUCTIONS
To answer this question we just looked over the shoulder of our Jannis and shot a short video. Jannis is a fisherman at ECF Farm Berlin and responsible for the breeding of the fish.
The fresh fillet is great to prepare in the pan. Simply season with salt and pepper, turn in flour as desired and fry in butter or oil. Our tip: first season, then turn in flour, then in scrambled egg, then in panko and then in hot oil. Super yummy!
Our recipe tip for the summer
CEVICHE & TIGER MILK
The fish dish Ceviche comes from Peru and is prepared with freshly caught fish. It consists of chopped raw fish fillets, which are "cooked" by placing them in a marinade without temperature. This process turns the marinade into so-called tiger milk, which can be drunk as an aperitif. It tastes very good with a shot of vodka and - the highlight - with a hangover afterwards...!
Fresh perch from the capital is ideal for preparation in Berlin. Its fresh tender pink meat remains juicy and firm and absorbs the taste of the ingredients wonderfully.
And because we often prepare ceviche on the farm itself and have perfected the recipe quite well in the meantime together with the TV chef and friend of the house Kai Neumann, we would like to give it away here. Ceviche is super delicious and easy to prepare.
By the way: 28 June is Ceviche Day in Peru! A good reason to try this great recipe yourself and serve it to good friends.
4 capital perch = 8 fish fillets
for 4 portions as main course or 8 portions as starter
Ingredients for the marinade (which later becomes tiger milk)
1 green apple
small bunch of coriander
2 tablespoons honey
100 ml soy sauce
2-4 chiles (depending on sharpness and size. the ceviche should have a slight sharpness)
1-2 teaspoons sea buckthorn pulp (this is a Kai Special, absolutely not obligatory but the secret sour something)
Place the following ingredients in a large bowl and mix:
Grate 2 limes, the orange and the lemon
Juice of 4 limes, the orange and the lemon
Cut stems of coriander
honey, soy sauce and sea buckthorn pulp
finely diced chiles without seeds
Cut fish fillets (without skin) into the size of 3cm long pencils.
Cut apple and skin into fine pencils.
Cut shallots into fine longitudinal strips (no rings, very important, says Kai ;-)
NOW IT STARTS
As soon as the fish pieces, the apple cubes and the shallots strips have been added to the marinade, the fish begins to "cook" in it and the famous tiger milk is created.
After 20-30 minutes the fish should be perfectly "cooked", depending on the thickness of the fish pieces and the acidity of the citrus fruits. Just try a piece. At the beginning of the "cooking time" the fish is still too raw, in the perfect phase it is glassy tender, afterwards it becomes too soft. As it is edible in all three phases, just find out your favourite consistency.
When serving, spread the finely chopped coriander leaves over the portions.
Ceviche is often eaten pure. You can also serve it with bread or salad.