Pike perch with mashed peas and gravy berblanshe.

Fans of fish dishes will certainly appreciate the medallions of pike-perch. Delicious and elegant filed, they will appeal to all those who prefer subtle and dietary dishes.

INGREDIENTS
350 g perch fillet skin
flour for breading
salt, freshly ground white pepper
vegetable oil
for mashed potatoes:

500 g  green peas
70 g butter
5 g kaffir lime leaf
vegetable broth

for the sauce:

50 g shallots
10 grams of garlic
100ml dry white wine
100 g butter
100 g of cream, 20% fat
5 g of white allspice
2 g of bay leaves

COOKING METHOD
1.For mashed potatoes, boil until cooked peas in salted water or broth. Pour a little liquid, hand blender, whip the rest until smooth. Rub through a sieve. The mass is then Put in a saucepan, add the lime leaves, butter and warm up for 5-10 minutes more.

2.For the sauce, onion and garlic finely chop. Fry in a pan with vegetable oil. Add pepper and bay leaf, white wine and simmer for 10 minutes. Pour in the cream, gently evaporate. Add butter, stirring constantly, add salt. Cook 1-2 minutes more. Remove from heat and cool slightly.

3.To prepare the tenderloin medallions cut into pieces of 40-50 g Lightly score the skin to frying medallions are not distorted. The fish and season with salt and pepper. Zapaniruyte fish flour only from the skin, to get crisp.

4.Roast medallions with vegetable oil on a hot frying pan for 10-15 minutes. The fish is put on a puree of green peas. On top, add a little vegetable «salsa» and pour sauce «berblanshe.»

 

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