Friday is fish day. A dish that surprises, delights, and simultaneously shows what truly lies in a good product. That's exactly what this pike-perch tartare does.
Because with a tartare, there's no hiding. No breading, no strong sauces, no tricks. Only one thing matters here: the quality and origin of the fish.
The Star: Sashimi-Grade Pike-Perch
Our pike-perch isn't just any fish – it's the foundation for a dish that works at the highest level.
Why?
- Sashimi quality means: you can enjoy it raw – no compromises
- Controlled farming ensures consistent, clean quality
- Free from external influences like environmental pollution or stress factors
- Fine, firm texture – ideal for tartare
- Clear, elegant taste instead of “fishy”
That's precisely why pike-perch is perfect for raw applications – and is top-notch in terms of taste.
Why Apple, Horseradish & Lemon are a Perfect Match
A good tartare thrives on balance. And that's where the combination comes in:
Freshness & Acidity – the Apple
The green apple brings a crisp freshness and a light acidity.
It lifts the pike-perch without overpowering it.
Pungency & Depth – the Horseradish
Horseradish gives the dish a subtle, fleeting pungency.
Not dominant, but supportive – it "opens up" the flavor.
Elegance – the Lemon Oil
Lemon brings lightness, the oil provides mouthfeel.
Together, they create a fine, well-rounded aroma instead of aggressive acidity.
The result: a tartare that is fresh, clear, and multi-layered at the same time.
The Recipe (for 2–3 people)
Ingredients:
- 250 g pike-perch fillet in sashimi quality
- ½ green apple (e.g. Granny Smith)
- 1 small shallot
- 1 tbsp capers
- 1 tsp Dijon mustard
- 1 tsp freshly grated horseradish (to taste)
- Zest of ½ organic lemon
- 2 tbsp mild olive oil
- optional: a few drops of lemon juice or verjus
- Salt & freshly ground pepper
Optional for the finish:
- Dill or chives
- crispy bread or brioche
Preparation
1. Prepare the pike-perch
Remove skin and bones from the fillet and cut into fine cubes with a sharp knife. Alternatively, you can directly order our skinless pike-perch fillet.
Tip: Do not chop or blend – you want a clear, clean texture. Handmade with your personal touch.
2. Cut apple & ingredients
Cut the apple into very fine cubes and immediately mix with a little lemon juice.
Finely chop the shallot and capers as well.
Tip: The finer the cubes, the more elegant the tartare will feel in the mouth.
3. Carefully mix everything
Place pike-perch, apple, shallot, and capers in a chilled bowl.
Add mustard, lemon zest, and olive oil.
Tip: Chill the bowl beforehand – temperature is crucial for freshness and texture.
4. Season to taste
Carefully fold in the horseradish and season with salt, pepper, and, if necessary, a little extra acidity.
Tip: Add salt only at the very end – otherwise the fish will draw water and become "mushy."
5. Arrange
Garnish beautifully on a plate with a ring or spoon.
Top with herbs and lemon zest.
Tip: Less is more when arranging – the focus remains on the fish.
🌱 Why this dish is perfect for LocalFish
This tartare is more than a recipe. It's a statement:
- Local instead of imported goods
- Transparent farming instead of anonymous mass production
- Quality that can be showcased raw
- Taste that convinces without much fuss
Especially with raw dishes, the true quality of a product shines through.
And this is precisely where our pike-perch can play to its strengths.
✨ Conclusion
Pike-perch tartare is not a trendy dish – it's the most honest way to enjoy fish.
And when the foundation is right, something special emerges:
A dish that appears light but has depth of flavor.
Reduced, but not simple.
Regional – and yet on fine-dining level.
