Pike-perch fillet on salad puree (Lea Linster)

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Melt about 30 g butter in a small pot and let it get light brown. Remove from the heat and let it cool down. Let nut butter cool down in the refrigerator. Peel and finely dice the shallot and garlic.

2. 2

   Wash parsley and chervil, dab dry, remove leaves and chop finely. Cut half of the garden cress from the bed and chop finely. Mix 100 g butter, shallot, garlic, cress and herbs well.

3. 3

   Season with salt, pepper and 1 dash of lemon juice. Roll herb butter in aluminium foil to a roll and chill. Clean and wash the salad. Put 4 nice leaves aside. Blanch remaining leaves in boiling water for 1-2 minutes.

4. 4

   Remove and rinse in ice water. Squeeze the leaves, cut them smaller and puree them finely with fish stock. Season to taste with salt, pepper and lemon juice. Wash the fish, dab dry and season with salt and pepper.

5. 5

   Cut the skin side several times and turn it in flour. Tap off excess flour. Heat olive oil in a pan. Fry the fish fillets for 4-5 minutes on the skin side, depending on their thickness. Turn the fish and continue frying on the meat side for approx. 1 minute.

6. 6

   Season with salt and pepper. Heat the salad dressing in a small pot. Stir nut butter into the sauce in portions with a hand blender. Season again with salt, pepper and lemon juice and immediately spread on plates.

7. 7

   Arrange 1 lettuce leaf and 1 fish fillet on each. Cut the herb butter into slices and place them on the fillet. Garnish with remaining garden cress and nasturtium flowers.

Nutrition Facts

KCAL
430 kcal

CARBS
7 g

FATS
33 g

PROTEINS
26 g