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Pikeperch Fillet with Spinach Polenta and Flash Sauce
The perfect pikeperch fillet with spinach polenta and flash sauce recipe with a picture and simple step-by-step instructions.
- 100 g Frozen spinach leaves
- 1 Fresh shallot
- 2 Garlic cloves
- 1,5 tbsp Lemon juice
- 200 g Pikeperch fillet without bones
- 50 ml Whipped cream
- 100 ml Milk
- 350 ml Water
- Salt and pepper
- Sugar
- 75 g Polenta semolina
- 1,5 tbsp Oil
- 1 tbsp Balsamic vinegar light
- 50 g Butter
- 1 Egg yolk
- 1 tbsp Creme fraiche Cheese
- 2 Branches Fresh oregano
- Peel shallot and garlic. Cut shallot into fine cubes. Cut garlic into large pieces. Wash pikeperch fillets and pat dry.
- For the polenta: bring the cream, milk and water to the boil. Add about 1/2 tsp salt. Scatter the polenta while stirring and stir for 4-5 minutes over a low heat, then cover and leave to soak for about 15 minutes on the switched off hotplate.
- Heat 1/2 tablespoon of oil in a saucepan, sauté shallots and half of the garlic in it. Sprinkle with sugar and deglaze with vinegar. Add spinach and heat slightly. Season with salt and pepper. Fold spinach into the polenta. Keep warm.
- Season the pikeperch fillets with salt and pepper. Heat 1 tablespoon oil in a non-stick pan. Fry the fish on the skin side for about 2 minutes. Add the remaining garlic. Turn the fish over and fry for about 3 minutes. Add 1 tablespoon of lemon juice. Keep warm.
- For the instant sauce: melt the butter. Mix the egg yolks, creme fraiche, a little salt and 1/2 tablespoon of lemon juice in a tall, narrow beaker with the hand blender, slowly pour the butter into the egg mixture. Season the sauce with salt.
- Arrange the spinach polenta with pikeperch fillets and sauce on plates. Serve garnished with oregano if you like.
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