Pike-perch on leek-fennel-cherry-tomato-vegetables
easy
60 mins
60 mins
Ingredients
- 1 whole pike-perch (approx. 2 kg; to be gutted by the fishmonger)
- 7-10 Tbsp Juice of 1 1/2 lemons
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Lemon slices
- 500 g Leeks (leek)
- 700 g Fennel
- 2 TABLESPOONS Butter or margarine
- 1/2 l Vegetable broth (instant)
- 1/4 l dry white wine (e.g. Riesling)
- 100 g cherry tomatoes
- 7-10 Tbsp aluminium foil, some oil
Directions
- 1
Wash the fish, scale well and pat dry (be careful not to hurt yourself on the sharp fin bones!). Sprinkle with lemon juice, rub the abdominal cavity with salt and pepper and fill with the lemon slices. Clean, wash and cut the leek into rings. Clean, wash and cut the fennel into slices. Put some fennel green aside for garnishing. Sauté the fennel and leek in the fat, deglaze with the broth. Put the pike-perch in a large ovenproof dish (or on the fat pan of the oven), add the vegetables with the stock. Cover with oiled aluminium foil and cook in a preheated oven (electric: 200°C/ gas: level 3) for 35-40 minutes. Clean, wash and halve the tomatoes. After about 15 minutes cooking time add the wine. Warm the tomatoes only briefly. Remove the dish from the oven and serve garnished with fennel greens. Add baguette or boiled potatoes
- 2
Dishes: Pillivuyt
- 3
Enclosure cutlery: Pott
- 4
Glassfish: Kosta Boda
- 5
Table linen: ASA
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