Pike perch fillet with green pea mousse and seasonal vegetables

Fish 677 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Pike perch fillet with green pea mousse and seasonal vegetables
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
Print

Pike perch is a pleasant fish in all respects: it does not have a pronounced smell, like some river individuals, it is not baked, with tender meat. Fillet of pike perch is pleasant to cook and eat. And a side dish of vegetables and mashed potatoes add bright colors to pike perch, but not extra calories.

Ingredients

Directions

  1. Marinate the pike perch fillet in olive oil and thyme and fry first on the skin until golden crisp, then turn over and fry on the other side until the flesh is no longer transparent.
  2. Boil the potatoes. Blanch the beans until half cooked in boiling water, fry in a hot skillet with boiled potatoes, cherry tomatoes, add salt, garlic and butter.
  3. Blanch green peas in milk, add chili, honey and mint. Then grind with a blender in puree
  4. Put the mousse on a plate, drawing a sphere, place the fried vegetables in the center, on top of the pike perch and add a little salsa of pickled young cucumbers, sun-dried tomatoes, olive oil and spices. Sprinkle beetroot powder over a plate.

Pike perch fillet with green pea mousse and seasonal vegetables



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

Pike perch is a pleasant fish in all respects: it does not have a pronounced smell, like some river individuals, it is not baked, with tender meat. Fillet of pike perch is pleasant to cook and eat. And a side dish of vegetables and mashed potatoes add bright colors to pike perch, but not extra calories.

Ingredients

Directions

  1. Marinate the pike perch fillet in olive oil and thyme and fry first on the skin until golden crisp, then turn over and fry on the other side until the flesh is no longer transparent.
  2. Boil the potatoes. Blanch the beans until half cooked in boiling water, fry in a hot skillet with boiled potatoes, cherry tomatoes, add salt, garlic and butter.
  3. Blanch green peas in milk, add chili, honey and mint. Then grind with a blender in puree
  4. Put the mousse on a plate, drawing a sphere, place the fried vegetables in the center, on top of the pike perch and add a little salsa of pickled young cucumbers, sun-dried tomatoes, olive oil and spices. Sprinkle beetroot powder over a plate.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.