Summary

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

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Instructions

1. 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.
2. 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.
3. Season to taste with parsley, salt, pepper and chili powder.
4. Meanwhile fry the pikeperch. This takes about 7-10 minutes.
5. 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.