Pikeperch on Speck-tomato-lentils

approx 40 minutes

Serves 4

500 g pikeperch fillets with skin
8 slices of Finest Bacon
200 g tomatoes
150 g Tiroler Speck PGI Pork Belly
1 onion
100 g lentils, soaked overnight
1 tbsp tomato paste
200 ml tomato juice
500 ml vegetable stock
50 ml olive oil
2 anchovies
1 tbsp of capers
pitted olives
1 lemon, untreated
1 tsp paprika
bay leaf
fresh parsley
For the original Tyrolean cuisine you'll need Tiroler Speck IGP Pork Belly Tiroler Speck PGI Pork Belly 300g Handl Tyrol


Level of difficulty:
  1. Remove the stems of the tomatoes and cut a small x in to the skin. Place the tomatoes into boiling water until the skin starts to crack. Remove with a slotted spoon and plunge into a bowl of cold water. Now you can peel of the skin with a small knife. Set aside to cool.
  2. Cut the Tiroler Speck PGI Pork Belly into small dices. Save the rind of the speck for later.
  3. Cut peeled tomatoes into quarters, remove seeds and dice, then set aside. Finely chop the shallots. Combine a drizzle of olive oil, 1 tbsp of capers, 2 anchovies, 3-4 pitted olives, and season with cumin, then shortly pulse in the food processor.
  4. Heat some olive oil in a saucepan, add the shallots and the Speck and fry gently. Season with some fresh grated garlic. Add 1 tbsp tomato paste and stir until roasted. Now deglaze with vegetable stock and tomato juice. Add the soaked lentils, the capers-olive-mixture, 1 tsp paprika and a bay leaf. Stir thoroughly. For extra taste add the rind of the speck. Let simmer on medium heat until the lentils are soft and tender.
  5. Pan fry some slices of Fines Bacon in a skillet and let drain on a paper towel. Finely chop some parsley.
  6. Using a sharp knife, make shallow cuts into the skin of the Pikeperch fillet, place them roughly 1 centimetre apart. Then cut the whole filet into 4 pieces. Sprinkle with salt and press the skin-side into some flour. Pad slightly to remove excessive flour. Heat some olive oil in a heavy skillet and add two garlic cloves. Sear the fillet skin-side down for 4 minutes until the skin is crispy. For a perfect result, cover the filet with baking paper and weigh down with another smaller skillet or pan.
  7. Meanwhile add the tomato cubes to the lentils and season with some fresh grated lemon zest. Flip the filets and ad ½ tbsp butter. With a tablespoon scoop the pan juice over the filets until the fish is perfectly cooked.
  8. Distribute the speck-tomato-lentils on 4 plates, place the filets on top and garnish with the crispy bacon and chopped parsley. Drizzle some olive oil on top.

For a perfect result, cover the filet with baking paper and weigh down with another smaller skillet or pan!

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Pikeperch on Speck-tomato-lentils

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