John Myers
Baked Pikeperch with Cream Vegetables
The perfect baked pikeperch with cream vegetables recipe with a picture and simple step-by-step instructions.
- 1 Kohlrabi fresh
- 2 medium sized Carrots
- 0,5 bunch Arugula
- 150 g Pasta penne
- Salt
- 1 Chilli pepper
- 2 tbsp Honey liquid
- 2 tbsp Oil
- 200 g Pikeperch fillet without bones
- Salt and pepper
- 200 g Whipped cream
- Peel the kohlrabi and carrots and cut into 1cm wide sticks. Roughly chop the rocket. Cook the noodles in salted water according to the instructions on the package, then drain, collecting some pasta water.
- Halve the chilli pepper, remove the core, finely chop, mix with 1 tablespoon honey and 1 tablespoon oil. Wash the fish, pat dry, season with salt and pepper and cut into 4 fillets. Brush the fish fillets with the honey glaze. Switch on the oven grill. Place the fish fillets skin side up on a baking sheet lined with baking paper. Grill under the oven grill for about 10 minutes, keep warm.
- Heat the rest of the oil (1 tbsp) in a pan, fry the carrots and kohlrabi for 2-3 minutes, add the cream and simmer for about 10 minutes. Season to taste with salt, pepper and honey.
- To serve, mix the pasta and rocket with the creamy vegetables, add a little pasta water if necessary. Spread on plates with the pikeperch fillets and serve.
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