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Pikeperch Fillet with Buttered Potatoes and Variety of Vegetables

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Pikeperch Fillet with Buttered Potatoes and Variety of Vegetables

The perfect pikeperch fillet with buttered potatoes and variety of vegetables recipe with a picture and simple step-by-step instructions.

  • 1 piece Savoy
  • 1 kg Potatoes
  • 1 tbsp Clarified butter
  • 1 shot Cream
  • 1 pinch Salt
  • 1 pinch Pepper
  • 5 piece Pikeperch fillet
  • 100 g Herb butter
  1. Clean the savoy cabbage and peel the potatoes. Cut the potatoes into small pieces (no larger than 1 to 2 cm). Then fry with clarified butter.
  1. Wash the savoy cabbage and then cut it into fine strips. Fry with clarified butter and deglaze with cream – cook until al dente. Season the potatoes and savoy cabbage to taste.
  1. Check the fish fillets for bones, season with salt and then fry them in clarified butter in a pan over medium heat. Turn after 5 to 6 minutes. Serve with herb butter.
Dinner
European
pikeperch fillet with buttered potatoes and variety of vegetables

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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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