Pike-perch with Potato Crown and Cucumber Dill Vegetable
Weller with potato crown, cucumber dill vegetable is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pieces pike-perch fillet (skinless, about 160 g)
- 400 g waxy potatoes
- 4 tbsp olive oil
- 2 salad cucumbers
- 100 ml dry white wine
- 100 ml heavy cream
- 2 tbsp freshly chopped dill
- 2 tbsp crème fraîche
- chili flakes
- dill for garnish
Instructions
-
1.
Wash and pat the fish dry. Peel the potatoes and grate into very thin slices. Season the fish with salt and pepper, then arrange the potato slices over the skin side in a scalloped pattern. In 2 tbsp hot oil, slowly brown the fish and potato layers in a non-stick pan for 4-5 minutes until golden.
-
2.
Peel, halve lengthwise, seed, and chop the cucumbers. Sauté in remaining hot oil, season, then deglaze with wine. Reduce, stir in cream, dill, and crème fraîche, seasoning with salt and chili.
-
3.
Flip the fish, remove from heat, and let it finish cooking in the hot pan for 1-2 minutes.
-
4.
Arrange the cucumber dill vegetable on a plate, place the fish on top, garnish with dill, lightly season, sprinkle chili, and serve.
