John Myers
Dinner: Pickled Pikeperch Fillet with Skin
The perfect dinner: pickled pikeperch fillet with skin recipe with a picture and simple step-by-step instructions.
- 600 g Pikeperch fillet without bones
- 3 tbsp Chopped parsley until smooth
- 3 tbsp Chopped dill
- 1,5 tbsp Sea-Salt
- 1 tbsp Sugar
- 6 Allspice grains
- 10 Black peppercorns
- 1 tbsp Dried pepper berries
- 6 Juniper berries
- 1 tbsp Yellow mustard seeds
- 1 tsp Coriander seeds
- 1 Msp Red chilli flakes
- 8 El Olive oil
- 6 tbsp Lemon juice
- 1 Baguette
- Butter
- Garnish:
- Capers
- Black pitted olives
- 1 Red canned sweet peppers, drained
- Dill tips
- Cream of horseradish
- Wash the fish fillet and pat dry. Turn the spice grains and seeds through the spice grinder and mix with the salt, sugar, oil and lemon juice.
- Brush the fillet well with the spice oil mixture on the meat side, cut through the middle, cover with parsley and dill and place the meat on the meat side on top of each other.
- In a corresponding container with a lid or in a freezer bag approx. Pickle for 48 hours. Turn once every 12 hours.
- Cut the bread into thin slices and brush with butter. Cut the pickled fillet with a sharp knife on the skin side into the thinnest slices.
- Cover the bread slices and decorate with the remaining ingredients.
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