John Myers
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Pikeperch with Tasty Vegetables and Tomato Potatoes
The perfect pikeperch with tasty vegetables and tomato potatoes recipe with a picture and simple step-by-step instructions.
For the pikeperch:
- 3 Pikeperch fillets with skin
- Salt + pepper
- 1 tbsp Cucina olive oil
- 20 g Butter
- 1 Branches Thyme
- 1 Branches Rosemary
For the vegetables:
- 200 g Carrots
- 200 g Zucchini
- 150 g Leeks / leeks
- 100 g Onions, red
- 2 tbsp Cucina olive oil
- Salt + pepper
- 1 pinch Sugar
- 0,5 tsp Dried lavender flowers
- 100 ml Vegetable stock
For the potatoes:
- 300 g Potatoes
- 2 tbsp Cucina olive oil
- 100 g Cocktail or cherry tomatoes
Preparation:
- Clean and peel the carrots, wash the leeks and cut off the dark green, wash the zucchinis and cut off the flower end. Peel the onion.
- Now cut the carrots, cut the leek into rings, cut the zucchini into slices and finely dice the onion.
- Peel, wash and quarter the potatoes. Halve the tomatoes.
- Wash the pikeperch fillets and dry them with paper towels. Rub salt and pepper on both sides.
Preparation:
- Heat the olive oil in a sufficiently large casserole and fry the onions first. This is followed by the carrots, leek and zucchini. Let everything sweat well and season with pepper, salt, sugar and the dried lava flowers. Now pour in the vegetable stock and cook until al dente.
- Now fry the cooked potato wedges (not quite through) in a pan with heated olive oil on all sides. Finally, about 2 minutes before the end, add the halved tomatoes and heat them with.
- In a large pan, fry the 3 pieces of pikeperch fillets in hot olive oil on the skin side (approx. 4 min), then turn and turn the heat down. Just let it go. Add the sprigs of rosemary and thyme and let them flavor.
- Now it can be served. I wish a good appetite
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