Poached Pikeperch Fillet with Dill and Potato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 200 g potato (s), floury boilin
- 400 ml fish stock, (from the glass)
- 4 fish fillet (s) (pikeperch fillet, about 175g each)
- 4 tablespoon lemon juice
- salt
- Pepper White
- 1 bunch dill
- 2 tablespoon sour cream, (10% fat)
- 1 teaspoon mustard
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Peel and wash the potatoes and dice them too.
- Bring the fish stock to the boil in a large saucepan and reduce by a third over high heat. Add the onion and potato cubes. Reduce the heat, cover and simmer the potatoes for 12 minutes.
- In the meantime, wash the pikeperch fillets with cold water and dry them, drizzle with lemon juice and season with salt and pepper.
- Place the pikeperch fillets in the pot on top of the potatoes. Cover and poach over low heat for 5-7 minutes depending on the thickness.
- Wash the dill and shake dry. Pluck off a few tips for sprinkling and set aside, chop the remaining dill.
- Lift the pikeperch fillets out of the pot and cover and keep warm in the oven at 50 ° on a heat-resistant plate. Puree the potatoes with the stock with the hand blender directly in the pot. Bring to the boil again and possibly reduce a little over high heat, then stir in the chopped dill and the sour cream, season the sauce with salt, pepper and mustard.
- Arrange the sauce together with the pikeperch fillets on preheated plates, sprinkle with dill tips and serve as quickly as possible.
- Tip: If you can`t get the pikeperch fresh, you can replace it with another lean fish such as perch or saithe.
- Per serving. 36 g EW, 4 g fat, 12 g carbohydrates
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