Pikeperch with Orange and Horseradish Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 13 mins |
| Total Time | 38 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pikeperch fillet (s) with skin, ready to cook
- 4 shallot (s), peeled, finely diced
- 5 tablespoon butter
- 50 ml white wine, drier
- 150 ml vegetable stock
- 50 g creamed horseradish with orane flavor
- 80 ml cream
- Salt and pepper, whiter from the mill
- 0.5 ½ orange (s), juice it
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoon butter in a pan and steam the shallots in it until translucent. Pour in the wine, simmer for 1 minute, then add the vegetable stock, orange-cream-horseradish and cream, season with salt and pepper and simmer for 5 minutes. Add 2 teaspoons of orange juice, mix with a hand blender until foamy and season if necessary.
- Season the pikeperch fillets with salt, pepper and 3 teaspoons of orange juice. Heat the remaining butter in a pan and fry the fillet on the skin side for 2 - 3 minutes, then turn and fry for another 3 - 4 minutes.
- Serve immediately with the sauce.
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