Pike Perch with Creamy Leeks

Main Dishes | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pike perch with creamy leeks

Ingredients

Pike Perch Fillet - 1½ kg
Butter - 5.3 oz
Rosemary - 6 stalks
Vegetable Oil - 3 fl oz
Garlic - 6 cloves
Leek - 6 stalks
Chicken Broth - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In salted boiling water, cook the white part of the leek, cut into segments of three to five centimeters, for five minutes. Drain the water and dry the leeks on paper towels.

Step 2

In a saucepan, pour in the chicken broth and bring it to a boil. Gradually whisk in 100 grams of butter, adding it in small portions. Season with salt and pepper, and then mix this sauce with the prepared leeks.

Step 3

In a large, preheated skillet with vegetable oil, sear the previously salted fillet of pike perch for three to four minutes on one side. Then, remove the fish from the skillet and add half of a 50-gram piece of butter, whole garlic cloves, and sprigs of rosemary to the skillet. Once the butter starts to bubble, return the fish to the skillet with the same side facing down as during the initial searing. Cook for another minute, then flip the fish, adding more butter, and fry the other side for five minutes.