Pink-cured pike-perch: A local culinary highlight for the holidays

Who says sustainably sourced fish can't look spectacular? Pink-cured pike-perch is the perfect counter-example: regional, aromatic, easy to prepare, and a true color highlight on any plate. The intense pink hue comes from fresh beets – and it not only makes the dish visually exciting but also adds a touch of sweetness and depth.

Precisely because pike-perch is such a delicate, tender fish, it is ideally suited for pickling. The method is time-honored, requires no heat, and transforms the fillet into a firm, aromatic carpaccio with a local character.

The ingredients (for about 4 servings)

• 400–500 g pike-perch fillet, skinless and absolutely fresh (LocalFish quality)
• 1 medium-sized beetroot, finely grated
• 2 tbsp coarse sea salt
• 2 tablespoons of sugar
• 1 tsp pink peppercorns, lightly crushed
• 1 tsp black pepper
• Zest of 1 organic lemon
• 1 bunch of dill (optional for added freshness)
• 1 shot of gin or vodka (optional for aromatic depth)
  
  
  
  

Step by step: This is how to perfectly marinate zander.

1. Preparation

Rinse the pike-perch fillet under cold water and pat dry carefully. Remove any remaining bones with tweezers.

2. The pickling mixture

Mix grated beetroot, salt, sugar, pepper, and lemon zest in a bowl. Optionally, add a small splash of gin or vodka – it gives the mixture a subtle aromatic note.

3. Wrap and let it soak in

Lay out a piece of cling film and spread half of the marinade mixture on it. Place the pike-perch fillet on top and completely cover it with the remaining mixture. Wrap tightly and place in a container or zip-top bag.

4. Patience pays off.

Now let the fillet marinate in the refrigerator for 12–16 hours .
The longer it cooks, the firmer the fish becomes. Since pike-perch is very delicate, this moderate cooking time is perfect to prevent it from drying out.

5. Rinse and dry

After the marinating time, briefly rinse the fillet under cold water and pat dry. Then let it rest uncovered in the refrigerator for 20 minutes – this will create that particularly beautiful sheen.

Serve: Delicate, fresh and full of color

Slice very thinly with a sharp knife. Serving suggestions:

• Honey-mustard-dill sauce
• Sour cream with freshly grated horseradish
• Rye bread or crusty baguette
• Lemon zest and pink peppercorns for decoration

The pink-cured pike-perch appears like a local work of art on the plate – perfect for appetizers, brunch plates or elegant finger food platters.

Professional tips (LocalFish-Style)

• Regional power: A little horseradish directly into the marinade enhances the pink note and adds a pleasant spiciness.
• Mediterranean twist: Replace lemon with orange and add thyme and juniper.
• Food pairing: Ideal with a dry Riesling or a local craft gin.
• Shelf life: 3–4 days in the refrigerator, airtight packaging.