Pike Perch in Marinade

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

In the classic tradition, fish was traditionally fried in a flour batter in vegetable oil before being marinated. However, you can easily skip this step and bake the fish in the oven.

Ingredients

Pike Perch Fillet - 1⅕ kg
Onion - 2 heads
Carrot - 4 pieces
Sugar - 1 tablespoon
Tomato Puree - 7 fl oz
Olive Oil - 1 fl oz
Vegetable Oil - 1 fl oz
Champagne Vinegar - 3 fl oz
Chicken Broth - 7 fl oz
Bay leaf - 1 piece
Green peppercorns - 6 pieces
Ground Cinnamon - a pinch
Clove - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the carrot into thin strips and the onion into thin half-rings. In a saucepan, heat vegetable oil, add the vegetables, and sauté for one to two minutes. Add sugar, tomato paste, bay leaf, black peppercorns, cinnamon, and cloves, then cover and simmer on low heat for fifteen to twenty minutes.

Step 2

In the meantime, prepare the fish. Cut the pike perch fillet into six portion-sized pieces. Season with salt and pepper, and brush both sides with olive oil. Wrap the fish in parchment paper and place it in a preheated oven at 320°F for seven minutes.

Step 3

Pour the broth and vinegar into the marinade, bring it to a boil, season with salt, pepper, and if necessary, sugar. Pour it over the baked pike perch. Let it sit for one to two hours before serving.