Boiled Pike Perch with Vegetable Garnish

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Boiled Pike Perch with Vegetable Garnish

Ingredients

Fish - 2 lbs
Beetroot - 1 piece
Carrot - 1 piece
Onion - 1 piece
Potato - 28.2 oz
Butter - 1 tablespoon
Milk - ½ cup
Water - 1½ cups
Salt - to taste
Green peppercorns - to taste
Bay leaf - to taste

Step by Step guide

Step 1

Clean the pike perch and cut it into pieces. Peel and rinse the carrot, beetroot, and onion, then slice them into thin rings, and cut the potato into large wedges (halves and quarters). Place the beetroot, carrot, and onion at the bottom of a pot, followed by the potato, add 1.5 cups of water and salt. Season the fish pieces with salt and place them on top of the vegetables. Add pepper and bay leaf.

Step 2

Cook covered on low heat for one hour, without stirring, shaking the pot every 10 minutes to prevent the vegetables from burning. When the fish and vegetables are almost ready, pour the milk into the pot, add the butter, and cook for another 15-20 minutes.

Step 3

Remove from heat, tilt the pot, and carefully scoop the juice from the bottom with a spoon, pouring it over the fish, and leave covered until serving.