John Myers
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Pikeperch Fillet with Asparagus, Parsley Sauce and Triplets
The perfect pikeperch fillet with asparagus, parsley sauce and triplets recipe with a picture and simple step-by-step instructions.
Pikeperch fillet:
- 2 Pikeperch fillets à 100 g frozen
- 1 tbsp Lemon juice
- 1 tbsp Flour
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Asparagus:
- 600 g Asparagus (6 thick sticks!)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- Parsley sauce:
- 125 g Parsley sauce / rest of yesterday / see my recipe *)
Triplets:
- 400 g Triplets (small, waxy potatoes / here: 10 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 Vine tomatoes
- 2 Stalk Parsley
Pikeperch fillet:
- Let the fish fillets thaw, wash, pat dry with kitchen paper, cut in half and flour the skin side. Heat sunflower oil (4 tbsp) in a coated pan, fry the fish fillets vigorously on the skin side for about 4 – 5 minutes. Turn over, turn off the stove and finish frying the fish fillets for about 2 minutes. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches), place in an ovenproof dish and cover with aluminum foil and keep warm in the oven at 50 ° C until serving.
Asparagus:
- Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 – 12 minutes until al dente and remove.
Parsley sauce:
- Heat the parsley sauce in the microwave.
Triplets:
- Peel the potatoes and cook in water with salt (1 teaspoon), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Divide the pikeperch fillet on 2 plates, add the asparagus and potatoes, drizzle the asparagus with the parsley sauce, garnish with a lemon wedge and vine tomato + parsley and serve.
Parsley sauce:
- See my recipe *): Norwegian salmon fillet with asparagus, parsley sauce and potatoes
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