John Myers
Contents
show
Pikeperch with Sage with Fennel / Paprika Vegetables and Polenta
The perfect pikeperch with sage with fennel / paprika vegetables and polenta recipe with a picture and simple step-by-step instructions.
For the polenta
- 6 piece Sage leaves
- 1 piece Clove of garlic
- 2 tablespoon Oil
- Seasoned Salt
- 500 Milliliters Water
- 1 teaspoon Salt
- 125 g Polenta semolina
- 2 tablespoon Butter
- 50 g Freshly grated Parmesan
The vegetable
- 1 piece Fennel bulb
- 1 piece Red peppers
- 100 Milliliters Cream
- 1 teaspoon Potato starch flour
- 50 Milliliters Vegetable broth
The polenta
- Bring the water with salt to a boil, slowly stir in the polenta semolina, cook at a low temperature, stir frequently. Finally stir in the butter and Parmesan. Spread on a plate, allow to cool, cut / cut out diamonds or circles and fry in butter before serving.
The vegetable
- Cut the fennel into strips, clean the peppers, cut into strips. Braise firm to the bite in vegetable stock. Pour on the cream, thicken with starch and season to taste.
The pikeperch
- Rinse the fillets and dry them with paper towels. Make 3 incisions on the skin at an angle. Insert 3 sage leaves. Season with herb salt.
- Heat the oil in an iron pan. Press on the garlic, add the remaining sage and fry gently. Before the fish is in the pan, remove the garlic and sage and set aside.
- Cut out the polenta and fry lightly in a non-stick pan.
- Arrange on preheated plates and garnish with the fried sage leaves.
- Light and tasty.
Facebook Comments