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Pikeperch Fillet with French Beans and Carrot and Potato Mash

5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Pikeperch fillet:

  • 290 g Pikeperch fillet TK
  • 1 tbsp Flour
  • 1 tbsp Sunflower oil
  • 1 tbsp Butter
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

French beans:

  • 225 g French beans cleaned
  • 1 tsp Salt
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 Freshly grated nutmeg
  • 1 tbsp Breadcrumbs

Carrot and potato mash:

  • 200 g Carrots
  • 200 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Chicken broth instant
  • 1 tbsp Butter
  • 1 tbsp Cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg

Serve:

  • 2 Discs Lemon
  • 2 * ½ vine tomatoes

Instructions
 

Pikeperch fillet:

  • Let the pikeperch fillet thaw, cut in half, pat dry with kitchen paper and turn in flour. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan, fry the pikeperch fillets on the skin side for about 5 minutes, turn over and fry for another 2 minutes. Keep the fried pikeperch fillet pieces warm in the Bachkofen at 50 ° C until serving.

French beans:

  • Clean / remove the string beans, wash, drain well, cook in salted water (1 teaspoon salt) for about 10 minutes until al dente, drain through a kitchen sieve and return to the hot pot. Add butter (1 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch). Add breadcrumbs (1 tbsp) and mix everything well and keep warm in the oven at 50 ° C until serving.

Carrot and potato mash:

  • Clean and wash the carrots, cut in half lengthways and cut into small pieces. Peel, wash and dice potatoes. Cook carrot pieces with potato cubes in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and instant chicken broth (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve:

  • Serve pikeperch fillet with French beans and mashed carrots and potatoes, each garnished with a lemon wedge and half a vine tomato.
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Written by John Myers

Professional Chef with 25 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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