John Myers
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Fish: Chakalaka Pikeperch with Steamed Vegetables
The perfect fish: chakalaka pikeperch with steamed vegetables recipe with a picture and simple step-by-step instructions.
The sour fish:
- 240 Size Pikeperch fillet, thawed
The basic marinade:
- Light Japanese Soy Sauce
- Chakalaka spice
The basic vegetable:
- 2 small Potatoes, washed, peeled and diced
- 1 small Carrot, washed, peeled and sliced
- 0,5 Red peppers, diced
- 0,5 pole Leeks, washed and cut into rings
- 0,333 medium sized Zucchini, washed and diced
- 1 handful Green beans, thawed
- 1 medium sized Onion, peeled and cut into eighths
- Dried wild garlic
The alpine cream sauce:
- 1 a cup Cooking cream, 7% fat
- 50 ml Water
- 50 Size Dried tomatoes, finely chopped
- Alpine herbal salt from Penny
- Clear broth, powdered
- Colorful pepper from the mill
- Wild garlic, dried
- Place the pikeperch in the prepared marinade and let it steep a little.
- Put the vegetables in a steamer and cook on maximum. Place the fish on the vegetables 5 minutes before the end of the boil and steam with them.
- At the same time, heat the cream in a saucepan and simmer the sun-dried tomatoes together with the spices. Season everything spicy.
- When the cooking time is over, arrange everything together on a large flat plate. Tastes great! Have fun with my basic single kitchen! PS: I ate half of the vegetables in the evening.
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