In my local supermarket they had beautiful and fresh pikeperch filets during the weekend (in German Zander) so the decision about our Sunday lunch was clear from the beginning. I believe that fish dont need many extras and I always prefer simple preparation which emphasises the taste of each ingredient. So here is my recipe for pikeperch and spinach cream.
Ingredients
- 350g pikeperch
- salt, pepper, olive oil
- 30g butter
- lemon juice
- 300g spinach
- 3 middle sized potatoes
- 20g butter
- 1/2 onion
- 2 garlic cloves
- 100ml of cream
Directions
Season the fish with salt and pepper and massage the olive oil in. Put the baking paper on a baking pan and squeeze the lemon above the fish. Bake it for about 20 minutes in the oven at 180°C. Use the grilling programm to reach the golden colour. For the last 5 minutes cut the butter to thin pieces and let it melt on the fish.
Fry the onion and garlic on melted butter in a frying pan, add the spinach and boiled potatoes (cut them into smaller pieces) and add the cream after a while. Wait till the cream is boiling and season it with salt and pepper. Blend everything with the blender.
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