Pikeperch on Brussels Sprouts Leaves
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g Brussels sprouts
- salt
- 80 g mushrooms
- 1 shallot (s)
- 0.5 ½ bunch parsley
- 2 slices white bread (approx. 50 g)
- 40 g whipped cream
- 1 egg yolk
- 2 tablespoon horseradish (glass)
- 500 g fish fillet (s), (pikeperch fillet)
- 0.5 ½ lemon (s), juice from it
- 1 tablespoon flour
- 1 tablespoon clarified butter
- 4 tablespoon butter
- some nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean and wash the Brussels sprouts and pluck off 460 g of leaves, use the rest for other purposes. Blanch the leaves in boiling salted water for 1 minute. Rinse in ice water and drain.
- Preheat the oven to 200 °.
- Clean the mushrooms and cut them into slices. Peel and finely dice the shallot. Rinse the parsley, shake dry and chop finely. Grate the white bread finely.
- Whip the cream, mix in the egg yolk, bread and horseradish and season with salt.
- Rinse the pikeperch with cold water, pat dry and divide into 8 pieces. Season with salt and lemon juice and dust with flour. Fry both sides in hot clarified butter for approx. 1 minute. Place in a baking dish and brush with the bread and cream mixture. Baked in the oven for about 5 minutes.
- Fry the shallot and mushrooms in 1 tablespoon butter, then remove. Toss the Brussels sprouts leaves in 1 tablespoon butter, season with salt and nutmeg. Arrange the fish on the Brussels sprouts leaves and garnish with the mushroom mix. Brown 2 tablespoon butter in the pan and drizzle over it.
- Boiled potatoes go well with it.
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