John Myers
Contents
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Ingredients
- 1 Red peppers
- 1 Shallot
- 0,125 L White wine dry
- 2 Pikeperch fillet á 150g
- Salt
- Ground white pepper
- 1 Lime
- 100 ml Cream
- 40 g Ice cold butter
- Chopped parsley
Instructions
- Clean and wash the peppers and cut into cubes. Peel the shallot and also finely dice it. Cook together with the bell pepper and the wine in a saucepan for about 15 minutes.
- Wash pikeperch and pat dry. Salt and pepper and sprinkle with the juice of half a lime. Now place on the vegetables and cook covered over medium heat for about 10 minutes.
- Remove the pikeperch, wrap in aluminum foil, add a little cooking liquid and keep warm while wrapped. Put the contents of the pot in a tall container and puree finely. Then back to the saucepan, stir in the cream and season with salt and pepper and lime zest.
- Finally, stir in the ice-cold butter piece by piece with a whisk into the sauce until it becomes creamy. Arrange the fish on preheated plates, pour the sauce over them and sprinkle with parsley. We had a wild rice mixture with it, but potatoes also go well.
Nutrition
Serving: 100gCalories: 260kcalCarbohydrates: 1.4gProtein: 1.1gFat: 24.5g
