John Myers
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Pikeperch Fillet with Asparagus and New Potatoes
The perfect pikeperch fillet with asparagus and new potatoes recipe with a picture and simple step-by-step instructions.
Pikeperch fillet:
- 300 g Pikeperch fillets frozen
- 1 tbsp Flour
- 2 tbsp Butella
- 1 tbsp Sunflower oil
- 6 Pinches Coarse sea salt from the mill
- 6 Pinches Colorful pepper from the mill
Asparagus:
- 600 g Asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
New potatoes:
- 250 g New potatoes (here: 6)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Whole caraway seeds
- 2 tbsp Butter
- 2 Stalk Parsley
- 2 Discs Lemon
Pikeperch fillet:
- Let the pikeperch fillets thaw slowly in good time, cut in half crosswise, rinse well under running water and carefully pat dry with kitchen paper. Flour the skin side. Heat butella (2 tbsp) and sunflower oil (1 tbsp) in a coated pan, put the pikeperch fillets in with the skin side down, season with coarse sea salt from the mill (1 pinch each) and colored pepper from the mill (1 pinch each) and Fry for approx. 3 – 4 minutes until golden brown. Place with the skin side up in an ovenproof dish and cook in the oven at 50 ° C for about 10 minutes.
Asparagus:
- Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8-10 minutes until al dente and remove.
New potatoes:
- Peel the potatoes and cook in water with salt (1 teaspoon), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Put butter (2 tbsp) in the fish frying pan and heat / melt. Divide the pikeperch fillet on 2 plates, add the asparagus and potatoes, drizzle the asparagus with the melted butter, garnish with parsley and lemon wedge and serve.
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