Serves: 2 Takes: 1 hr
2 Jerusalem artichokes, peeled
1 lemon, halved
10 green juniper berries
200g pike perch fillet
500ml concentrated fish stock (reduced from about 800ml)
Light your charcoal. While it gets hot, pour the whey into a saucepan, lightly salt and bring to the boil. Add the Jerusalem artichokes and cook for 15-25 mins, until tender; remove.
In a clean pan, boil 1 litre water with 50g butter and a lemon half. Cut the endive into small wedges, add to the pan and blanch for 2 mins; remove.
Mix 50g butter with the juniper berries. Salt the pike perch and grill over charcoal until cooked. Brush with the juniper butter, then set aside.
In a pan, boil the stock and whisk in 100g butter to make a sauce. Add salt, lemon juice and the leftover juniper butter.
Serve the pike perch with the artichokes, endive wedges and a spoonful of buttery sauce.
Read more about Niklas Ekstedt’s back-to-basics take on Swedish gastronomy.