Pikeperch Fillet with Beetroot Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 beetroot (s), approx. 400 g, fresh or cooked, vacuum-packed
- salt
- 1 onion (s)
- 2 tablespoon butter
- 450 ml vegetable stock
- 100 g crème fraîche
- Horseradish, to taste
- pepper
- 4 fish fillet (s), (pikeperch fillets with skin)
- Flour
- 2 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the beetroot and cook in the bowl in boiling salted water for about 45 minutes. Rinse in cold water and let cool down a little, peel. Dice half of the beetroot, cut the rest into sticks.
- Sauté the peeled and diced onion together with the beetroot cubes in a tablespoon of butter. Add the vegetable stock and simmer for a few minutes, then puree. Add crème fraîche, bring to the boil briefly, season with horseradish, salt and pepper.
- Pat pikeperch fillets dry, season with salt and pepper, turn in flour. Heat clarified butter in a pan, fry pikeperch fillets briefly on the meat side, then fry on the skin side for about 5 minutes.
- In the meantime, fry the beetroot sticks in a tablespoon of butter and season with salt and pepper.
- Serve the fish on preheated plates with the sauce and the beetroot sticks.
- It goes well with small potatoes or rice.
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