Pikeperch with Wasabi Turnip Greens

Ingredients

• 500 g turnips
• 1 leek stalk
• 3 EL oil
• 1 TL wasabi paste
• 1 EL lime juice
• salt, pepper
• 2 pikeperch fillets (200g each)
• 1 small red chili pepper
• 2 EL Butter

Instructions

1. 1.

   Peel the turnips and slice into thin strips. Cut the leek lengthwise, rinse, and slice into thin strips as well. Heat 2 EL oil in a non‑stick pan. Steam the turnip strips for 15 minutes. Mix wasabi paste with lime juice. Add this mixture along with the leek to the pan during the last 4–5 minutes, stirring through the turnips. Season with salt and pepper.

2. 2.

   Rinse the pikeperch fillets, pat dry, and cut into four portions. Finely chop the chili pepper. Heat the remaining oil in a pan. Cook the pikeperch skin‑side down for 3 minutes, then add the chili. Flip the fish, add butter to the pan, remove from heat, and let the fish cook for another 2–3 minutes. Plate the pikeperch with the chili‑butter sauce over the turnip greens. Serve with long‑grain wild rice mix.