Baked Pike Perch with Pistachios and Citrus Potatoes
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Personally, I removed the crust from the bread, although there was nothing like that in the recipe. Instead of white pepper, I used a mix of white and black pepper.
Ingredients
- Pike Perch Fillet - 24.7 oz
- Olive Oil - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
- Sourdough Bread - 6 pieces
- Butter - 3.9 oz
- Mustard Greens - 1 teaspoon
- White Pepper (whole) - 3 teaspoons
- Chopped almonds - 2.1 oz
- Sugar - 1 teaspoon
- Salad Potatoes - 28.2 oz
- Orange juice concentrate - 3 fl oz
Step by Step guide
Step 1
Melt the butter in a skillet.
Step 2
Slightly fry the fish, season with salt and pepper.
Step 3
Mix all the ingredients for the pistachio topping (chopped bread, 60 g of butter, mustard, pistachios, salt, 2 teaspoons of white pepper, sugar) in a food processor.
Step 4
Peel the potatoes and boil them in salted water until soft.
Step 5
Mash with a fork, add 50 g of melted butter, orange juice, season with salt and pepper.
Step 6
Place the potatoes in a baking dish, top with the fish.
Step 7
Evenly cover with the pistachio layer.
Step 8
Bake at 347°F for about 20 minutes.
Step 9
If omitting the potatoes, grease the dish with oil, arrange the fish, cover with pistachios, and bake. Serve the potatoes as a side dish.
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