Pikeperch with Leek Vegetables
Pikeperch with leek vegetables is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 red bell peppers
- 1 Shallot
- 1 Garlic clove
- olive oil
- 50 ml dry white wine
- 250 ml vegetable broth
- 1 tbsp Ajvar (jar)
- 100 ml heavy cream
- Salt
- pepper (ground)
- 2 stalks leek
- 4 pikeperch fillets (ready‑to‑cook, with skin, 160 g each)
- Lemon juice
- 3 tbsp butter
- freshly grated nutmeg
Instructions
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1.
Preheat the oven to 250°C (482°F) fan‑forced.
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2.
Wash the peppers, halve them, remove seeds and white membranes, place skin side up on a parchment paper‑lined tray. Roast in the preheated oven until the skins blacken and blister. Remove, cover with a damp kitchen towel, let rest briefly, then peel and dice the halves.
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3.
Peel and finely chop the shallot and garlic; sauté in hot oil until translucent. Add pepper pieces, cook briefly, deglaze with wine. Pour in broth, season with salt and pepper, simmer for about 8 minutes until tender.
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4.
Blend the sauce, stir in Ajvar and cream, add more broth if needed to reach desired consistency, then reduce further or adjust thickness as preferred.
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5.
Slice leeks lengthwise, rinse under running water, trim ends, cut into thin rings. Blanch in boiling salted water for ~3 minutes, drain, shock in ice water, then dry well.
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6.
Pat the fish dry, season with salt and pepper, drizzle with lemon juice, and sear skin side down in a hot pan with oil until golden brown. Flip, reduce heat, add 1 tbsp butter, cook until just opaque. In another pan melt remaining butter, sauté leeks, season with salt, pepper, nutmeg.
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7.
Plate the sauce over warmed plates, place fish on top, serve immediately.
