John Myers
Pikeperch Fillet with Parsley Root Puree, Sugar Snap Peas and Beurre Blanc (Daniel Schumacher)
The perfect pikeperch fillet with parsley root puree, sugar snap peas and beurre blanc (daniel schumacher) recipe with a picture and simple step-by-step instructions.
- 600 g Pikeperch fillet
- 1 kg Parsley root
- 250 g Sugar snap
- 250 g Butter
- 500 ml White wine
- 2 Pc. Lemon
- 1 Pc. Nutmeg
- Pepper
- Salt
- Clean and portion the pikeperch fillet. Clean the sugar snap peas and cut into pieces of the same size. Peel and chop the parsley roots, then put them in a saucepan with salted water and cook for about 20 minutes until they are soft. Reduce 500 ml white wine to approx. 150 ml and stir in cold 200 g butter, then season with lemon and a little salt.
- Fry the pikeperch fillet on the skin side in a pan and keep warm to cook. Now process the parsley roots with a small dash of cream and a little butter to a puree and season with nutmeg and salt. Blanch the snow peas in hot water and quench in ice water after about 3 minutes.
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