Pikeperch on Root-cream Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (pikeperch)
- some flour
- 1 lemon (s)
- salt
- 300 g carrot (s)
- 1 cauliflower (cauliflower)
- 1 tablespoon margarine or butter
- 125 ml white wine
- 1 cup crème fraîche
- 300 g potato (s)
- salt
- pepper
- parsley
- oil
Print Recipe
Pin Recipe Instructions
- Boil potatoes unpeeled until cooked through.
- Cut the carrots and cauliflower into strips. Sweat the vegetables in 1 tablespoon of margarine or butter. Pour white wine on top, put the lid on the pan and steam the vegetables for 7 minutes.
- Clean, sour and salt the pikeperch fillets. Flour lightly on each side to avoid burning. Fry the fillets one after the other, dab with a paper towel and keep warm.
- Salt and pepper the vegetables and stir in the crème fraîche. At the end, refine with parsley and season to taste.
- Peel and salt the potatoes and sprinkle with parsley.
- A glass of white wine would go well with this dish.
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