Pike Perch with Fennel
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Pike Perch with Fennel
Ingredients
- Pike Perch Fillet - 17.6 oz
- Fennel - 1 piece
- Sun-Dried Tomatoes - 2 tablespoons
- Garlic - 2 cloves
- Pickles - 1 piece
- Parsley - 0.4 oz
- Thyme - to taste
- Cream (40%) - 7 fl oz
- Dry White Wine - 1 fl oz
- Olive Oil - 4 tablespoons
- Ground Black Pepper - to taste
- Butter - 4 tablespoons
- Salt - to taste
- Wheat Flour - 5 tablespoons
Step by Step guide
Step 1
Wash the pike perch fillet and cut it into 4 pieces. Drizzle with olive oil, season with salt and pepper, top with minced garlic and thyme leaves. Dredge in flour and fry in a mixture of butter and olive oil.
Step 2
Slice the fennel into thin rounds and sauté in another pan with olive oil. Pour in the wine, bring to a boil, add the cream, and simmer for 5 minutes.
Step 3
Finely chop the cucumber and tomatoes, add them to the fennel, and season with salt and pepper.
Step 4
Place the pike perch fillet on a plate, top with fennel, and drizzle with the sauce. Sprinkle with chopped parsley.
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