Project Description

Seared Pike-perch with pumpkin and Bellagio’s Black truffle cream

Ingredients (for 6 people)

1 perch-perch weighing 1.8 kg
Fresh thyme
1 Scorzone di Bellagio truffle
1 whole pumpkin weighing 500 g 500 g of yellow flesh potatoes 80 g of butter
18 dried tomatoes
50 g of fresh cream
vegetable stock
fresh thyme
80 g of extra virgin olive oil
freshly ground pepper


Prepare the pumpkin cream: cook the whole pumpkin in the oven at 150°C for about 2 hours, without removing the seeds. Once it’s cooked, take it out of the oven, remove the seeds and the skin and put the pulp in a casserole with the cream, a pinch of salt, a dash of freshly ground pepper and little bit of oil. You may add a few tablespoons of vegetable stock, if necessary, then let it cook until you get a smooth and even cream. (The pumpkin falls apart by itself.)

Wash and peel the potatoes, then cut them into paper-thin slices with the appropriate cutting tool. (Otherwise slice them very thin using a normal cutter or mandolin slicer.)

Soak the potato thins in cold water. Fillet the pike-perch and divide it into 6 portions having more or less the same weight. Marinate the fish

in some oil, a pinch of salt, some pepper, and a few sprigs of fresh thyme for 15 minutes at room temperature.

After the fish has marinated, wrap each portion in the potato thins. (If the potato slices aren’t thin enough, arrange them on some parchment paper, slightly overlaying, then place the fish pieces on them and wrap them using the parchment paper to help you.)

Sear the fish in a non-stuck pan with someoilandalittlebutterforabout2 minutes, turning it over very carefully to keep it from falling apart. Then place the pan in the oven, preheated to 180°C, for about 10 minutes.

Plate: spread the pumpkin cream
on the dish, place the fish wrapped in the potato slices on it, sprinkle some fresh thyme and finish off with a few extra fine slices of beluga’s black truffle and 3 dried tomatoes per dish.


In this case, the delicacy of the fish and the sweetness of the pumpkin require a wine having good acidity and full flavor, but not excessively fragrant, such as Sylvaner dell’Alto Adige.