John Myers
Fish: Pikeperch with Dill Cucumber and Potatoes
The perfect fish: pikeperch with dill cucumber and potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Pikeperch fillets
- 3 tablespoon Rapeseed oil
- Salt and pepper
- 1 piece Snake cucumber
- 1 piece Onion red
- 4 piece Boiled potatoes
- 0,25 liter Water
- 1 tablespoon Granulated vegetable broth *
- 150 g Creme Legere
- Salt and pepper
- Dill
- Pat the pikeperch dry and cut into cubes (5 x 5 cm). Heat the rapeseed oil in a pan and fry the fish cubes until crispy. It is advisable to do this in portions. Take the cubes out of the pan and season with pepper and salt.
- Peel and dice the onion. Peel the cucumber as well, cut it in half lengthways and remove the seeds with a spoon. Now halve the cucumber halves again and then cut into slices.
- Fry the onion and cucumber pieces in the fish pan while stirring. Add the vegetable stock and water and sauté the vegetables until they are soft.
- Now stir in the creme legere (it also tastes good with veggie creme) and the dill, plucked from the stalks and slightly chopped in. Finally, the potato and fish cubes are added and carefully stirred in. Possibly add a little more water if the sauce is too thick.
- Preheat the plate and place two to three tablespoons of the fish pan on it. Garnish with a sprig of dill.
- Note 6: You can swap pikeperch for salmon and if you like it a little more hearty, you can use cream, mascarpone or creme double for the sauce.
- * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself
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