John Myers
Fish: Pikeperch Steamed with Herb Sauce and New Potatoes
The perfect fish: pikeperch steamed with herb sauce and new potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Pikeperch fillets
- 4 piece Juniper berries
- 3 piece Bay leaves
- 1 teaspoon Salt
- 0,5 teaspoon Peppercorns, black
- 1 piece Onion
- 50 ml White wine vinegar
- 1 liter Water
- 30 g Butter
- 1 tablespoon Flour
- 100 ml Cream 30% fat
- Salt and pepper
- Fresh herbs – here: parsley, chives, ground elder, maggi, olive, basil
- Squeeze the juniper berries and peppercorns with a knife and put them together with the salt, sugar, a peeled and quartered onion and the bay leaves in a large saucepan and fill up with water. Bring this mixture to a boil and cook for about 5 minutes.
- Cut the fish into portions and pat dry.
- Remove the stock from the stove and carefully layer the pieces of fish into it. Let simmer for about 7 minutes. Take out and keep warm.
- Mix the softened butter with the flour. Pour the fish stock through a sieve, stir in the flour butter and pour the cream on top.
- Season with salt and pepper, possibly a little sugar.
- Sort the herbs, chop finely and stir into the sauce.
- Arrange the fish on preheated plates, add the sauce and serve with new potatoes.
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