Pikeperch with Orange and Horseradish Sauce À La Gabi

Summary

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

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Instructions

1. 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.
2. 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.
3. Serve immediately with the sauce.