Pikeperch Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g shallot (s)
- 2 tablespoon butter
- 0.5 tablespoon ½ sugar
- 200 ml red wine
- 300 ml port wine
- 5 tablespoon balsamic vinegar
- 1 sprig rosemary
- Salt and pepper, white, from the mill
- 0.5 teaspoon ½ mustard seeds
- 0.5 teaspoon ½ sea salt, coarse
- 3 pinches curry
- some chili powder
- some pepper berries, pink
- Pepper, black
- 4 fish fillet (s) (pikeperch fillet), with skin
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Sauté the shallots in the hot butter in a saucepan and let the sugar caramelize. Add red and port wine, vinegar and rosemary, season with salt and pepper and let it simmer for about 1 1/2 hours over low heat.
- Chop the pepper berries and mustard seeds, mix with the chili powder, sea salt, curry and black pepper.
- Press the fish fillets with the skin side firmly into the breading. Place skin side down in a cold, coated pan and slowly fry on this side until crispy. Then let the fish steep in the preheated oven at 80 ° C for about 10 minutes.
- Serve with the port wine shallots.
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