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Pikeperch Caressed By Herbs on Bed of Mashed Potatoes and Chanterelles

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Pikeperch Caressed By Herbs on Bed of Mashed Potatoes and Chanterelles

The perfect pikeperch caressed by herbs on bed of mashed potatoes and chanterelles recipe with a picture and simple step-by-step instructions.

  • 1000 g Pikeperch fillet
  • 2 Milliliters Pumpkin seed oil
  • 1,5 kilogram Potatoes
  • 1 liter Milk warm
  • 15 Milliliters Olive oil
  • 50 g Melt butter
  • 1,5 kilogram Chanterelles
  • 3 piece Onions
  • 3 piece Carrots
  • 10 g Butter
  • 125 Milliliters Cream
  • Nutmeg
  • Fresh oregano
  • Fresh thyme
  • Parsley
  • Salt
  • Pepper
  1. Peel the potatoes and cook for 20 minutes. Then mash with a pounder and mix with salt, nutmeg, warm milk and olive oil.
  2. Clean the chanterelles, cut the onions and carrots and fry them in a pan with salt and pepper. Fill in the cream and vary the consistency with a sauce thickener.
  3. Fry the pikeperch on the skin side in a pan with seed oil for 2 minutes. Then 15 minutes in the open at 100 degrees.
Dinner
European
pikeperch caressed by herbs on bed of mashed potatoes and chanterelles

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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