Pikeperch Fillet on Pea Puree in Bacon Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 piece (s) pikeperch fillet (s)
- 1 tablespoon oil, heat-resistant
- 2 shallot (s)
- 50 g bacon cubes
- 1 tablespoon balsamic vinegar
- 0.5 tablespoon ½ mustard
- 0.5 tablespoon ½ honey
- 200 g peas, frozen
- 1 shallot (s)
- 1 tablespoon oil
- 80 ml broth
- 80 ml cream
- 1 potato (s), freshly cooked
- 2 tablespoon parsley, chopped
- Salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Skip the bacon. If you like, you can also dice shallots and fry them. Remove the bacon and deglaze with a little water. Add balsamic vinegar, mustard and honey. Salt and pepper can also be added depending on your taste.
- Sauté the shallot in the oil and then add the stock, cream and peas and simmer for 5 - 10 minutes. Add the freshly boiled potato and puree. The amount of freshly cooked potato depending on the firmness and taste you want. I`ll take a medium sized one.
- Season to taste with parsley, salt, pepper and chili powder.
- Meanwhile fry the pikeperch. This takes about 7-10 minutes.
- Put the pea puree on a plate and place the pikeperch on top. Drizzle the vinaigrette on top and add the bacon. Serve like this or add a few freshly boiled potatoes, depending on your preference and taste.
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