John Myers
Contents
show
Pikeperch Fillet with Fruity, Spicy Peperonata and Basil Rice
The perfect pikeperch fillet with fruity, spicy peperonata and basil rice recipe with a picture and simple step-by-step instructions.
Fish:
- 600 g Pikeperch fillet with skin
- 4 tbsp Olive oil
- Butter
- Pepper salt
Peperonata:
- 1 Red peppers
- 1 Yellow peppers
- 1 Green peppers
- 130 g Onions
- 2 Hot peppers
- 15 g Garlic cloves
- 50 g Dried apricots
- 3 tbsp Tomato paste
- 200 ml Water or vegetable broth
- 3 Branches Rosemary
- 1 tbsp Dried thyme
- Olive oil
- Pepper, salt, pinch of sugar
- Chilli flakes as desired
Rice:
- 200 g Basmati or any long grain rice
- 70 ml Olive oil
- 4 Stems Basil
- Salt
Rice:
- Put the rice according to the package instructions in as much water and salt as it is stated there. Bring to the boil once, wrap the closed pot in a kitchen towel and put it “in bed” for approx. 15-20 minutes. He does the rest by himself ………. When the fish is in the pan later, get the rice out of bed, open the lid and let it evaporate. Pluck the basil leaves from the stems and puree them with the oil using a hand blender. Fold the mixture into the rice and season it with a little salt if necessary. Keep warm.
Peperonata:
- Peel all 3 peppers with the peeler. Core, remove the stem and cut into bite-sized pieces. Peel and quarter the onions and peel apart the individual lamellas. Wash and dry the peppers, remove the stalk base. Halve, core and cut the halves into fine strips. Skin the garlic, roughly chop. Cut the apricots into small cubes. Roughly pluck the rosemary from the stems (do not chop).
- Sauté the onions, garlic, peppers and apricots in the olive oil. Stir in tomato paste, rosemary and thyme and sauté briefly. Deglaze with the liquid and bring to the boil. Then add the peppers, pepper and salt everything well and only let it steep at a low temperature. You want the peppers to stay a little crunchy. At the end, add a little sugar to taste and, if necessary, “sharpen” with chilli flakes. Keep warm.
Fish:
- Wash the fillets, dry them, remove any bones and cut them into portions that are not too small. Let the olive oil get very hot in a pan, put the fillet pieces inside with the skin side in and sear them. Salt and pepper the surface. Let the fish fry on the skin until it has become cross and the fillet pieces are only slightly glassy at the top in the thicker area. Then turn off the stove, add a good spoonful of butter and turn the fillets over. Now just let it steep for a short time without adding heat, scooping up the liquid butter and seasoning with salt and pepper.
- Since the fish should not be fried too long (otherwise it will dry out), the side dishes should be prepared first and kept ready. So you can take care of the fish in a relaxed way. ….. if well prepared …………….. quickly prepared ………. and plastered much faster …….. ;-)))
- Enjoy your meal ……………..
Facebook Comments