Fried Perch Fillet with Bean Puree
Fried perch fillet with bean puree is a recipe with fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g perch fillet (or pike-perch fillet)
- 0.5 lime juice
- Salt
- freshly ground pepper
- wooden skewers
- 2 tbsp oil
- 100 ml Fish stock (from the jar)
- 500 g fine green beans (haricots verts)
- 125 ml vegetable broth (instant)
- 1 tbsp Olive Oil
- 30 g cold butter
- 1 bunch chives
Instructions
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1.
Cut the fillet into eight thick strips, drizzle with lime juice and season with salt and pepper. Braid the fish strips into four plaits, securing the ends with wooden skewers. Heat the oil in a pan and brown the fish plaits. Transfer to a heat‑proof dish, pour over the fish stock, and bake in a preheated oven at 180 °C (gas: level 2–3, convection: 160 °C) for about 15 minutes.
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2.
Rinse and trim the beans. Boil in salted water for 6–8 minutes. Drain. Roughly chop two‑thirds of the beans and puree with the vegetable broth. Season with salt and pepper and finish with olive oil.
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3.
Pour the fish stock into a small saucepan and bring to a boil. Whisk in cold butter in pieces to thicken the sauce, ensuring it does not continue boiling. Taste and adjust seasoning with salt and pepper.
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4.
Rinse the chives, shake dry, and cut into fine ribbons. Arrange the bean puree, fish plait, and remaining beans on a plate. Drizzle the sauce over the fish and sprinkle with chives before serving.
