John Myers
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Pikeperch Fried on Skin with Dill Sauce, Green Asparagus and Rice
The perfect pikeperch fried on skin with dill sauce, green asparagus and rice recipe with a picture and simple step-by-step instructions.
The fish
- 2 piece Pikeperch fillet
- 2 tablespoon Flour
- 2 tablespoon Clarified butter
- 1 tablespoon Herbal spice mixture
The asparagus
- 500 g Asparagus green fresh
- 3 teaspoon Salt
- 1 teaspoon Sugar
The dill sauce
- 1 tablespoon Butter
- 1 tablespoon Flour
- 125 Milliliters Fish stock
- 125 Milliliters Cream
- 0,5 bunch Chopped dill
- Salt
- Pepper
- 1 teaspoon Curry
- 50 g Rice raw material
The preparation
- “Break off” the green asparagus. If the asparagus is very fresh, only the woody part breaks off.
- Put on the asparagus water at the same time as the rice water. Add the necessary spices and bring to the boil. Put the vegetables and rice in the respective saucepan, reduce the heat. Simmer or steep for 20 minutes.
The dill sauce
- Make a roux, pour in the stock and cream, season with the spices and finally add the dill.
The fish
- Wash the pikeperch fillet, pat dry, rub in the herb seasoning mixture, turn in flour and carefully fry in clarified butter on the skin side. At the end turn once on the “stomach”.
- Arrange on preheated plates. I wish all readers a good Sunday and bon appetite. LG rita
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