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Pikeperch Fillet with Green Beans + Broccoli and Carrot Mash

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Pikeperch Fillet with Green Beans + Broccoli and Carrot Mash

The perfect pikeperch fillet with green beans + broccoli and carrot mash recipe with a picture and simple step-by-step instructions.

Pikeperch fillet:

  • 185 g 2 Zanderfilets TK
  • 2 tbsp Lime juice
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 2 tbsp Flour
  • 2 tbsp Peanut oil

Green beans + broccoli

  • 150 g 160 g grüne Bohnen geputzt
  • 210 g 320 g Brokkoli geputzt
  • 1 tsp Salt
  • 2 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Carrots mash:

  • 260 g 330 g Möhren / geputzt
  • 1 tsp Salt
  • 1 tbsp Butter
  • 2 tbsp Coconut milk
  • 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 Mini-Roma-Rispentomate

Pikeperch fillets:

  1. Let the pikeperch fillets thaw in good time, wash them under cold water, halve, sprinkle with lime juice (2 tbsp) and leave for a while. Season the pikeperch fillets vigorously on both sides with coarse sea salt from the mill and colored pepper from the mill. Heat peanut oil (2 tbsp) in a pan, turn the pikeperch fillets in flour, add to the pan on the skin side and fry until golden-brown at medium temperature for about 5 minutes. Turn around, switch off the oven and let the fillets cook for about 3 minutes.

Green beans: + broccoli:

  1. Clean the green beans and the broccoli and cut into florets. Clean the broccoli stem generously and cut into slices. Boil green beans with broccoli in a saucepan with salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and toss everything carefully.

Carrots mash:

  1. Peel the carrots, cut into small pieces, cook in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve, return to the hot saucepan, butter (1 tablespoon), coconut milk (2 tablespoons), coarse sea salt from the mill (2 big pinches), add colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher.

Serve:

  1. Serve pikeperch fillets with green beans + broccoli and mashed carrots, each garnished with a lemon wedge and half a mini Roma vine tomato.
Dinner
European
pikeperch fillet with green beans + broccoli and carrot mash

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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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