Orange Pikeperch Fried on Skin with Apple and Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), pikeperch fillets with skin
- 0.5 ½ orange (s)
- 1 clove garlic
- 1 teaspoon clarified butter
- 500 g leek
- 1 apple
- 1 teaspoon butter
- 75 ml cream
- Seasoned Salt
- salt and pepper
- nutmeg
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Rinse the pikeperch fillets, pat dry and cut in half. Slightly incise the skin diametergonally.
- Squeeze half the orange, halve the leek lengthways and cut into small cubes. Wash the leek pieces well and shake dry. Peel, core and finely dice the apple.
- Melt the butter in a large saucepan, sweat the leek in it over medium heat, then add the apple pieces and fry briefly. Season the whole thing with salt and pepper and pour on the cream. Let it simmer on a low flame.
- In the meantime, drizzle the orange juice on the meat side of the fillets and season with herb salt and pepper. Flatten the skin of the garlic clove with a kitchen knife. Melt clarified butter in a pan over high heat, add the clove of garlic, place the fillets in with the skin side down and immediately turn the temperature down to a low flame. Cook the pikeperch without turning for about 5 minutes. Then remove the pan from the heat, carefully turn the pikeperch fillets and let them rest in the hot pan.
- Season the vegetables with salt, pepper, nutmeg and a hint of cayenne and arrange on plates. Place the zander pieces on top and serve.
- Sweet potato puree, rice or simply baguette tastes good with it.
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