Pike-perch fillet with carrot purée and thyme
(0)
45 min
Under an hour
Kifli Kukták
Kényeztesse magát ezzel az elegáns, mégis egyszerűen elkészíthető fogással! A ropogós bőrű süllőfilé tökéletesen harmonizál a selymesen krémes, édeskés sárgarépapürével. A friss kakukkfű és a minőségi vaj teszi teljessé ezt a könnyű, egészséges ebédet vagy vacsorát, amely garantáltan lenyűgözi a családot.
Preparation method
Preparing the fish
In a non-stick pan, heat 40 g of clarified butter over high heat. Place the fish fillets skin-side down and gently press them down with your finger for about 10 seconds to prevent the flesh from curling up.
Fry the fish like this for 1.5 minutes, then add the remaining clarified butter. Reduce the heat to medium and fry for another 1.5 minutes.
Flip the fish fillets and add 40 g of fresh butter and the thyme sprigs to the pan. Over medium heat, continuously baste the fish with the hot butter using a spoon for another 2 minutes. Season the cooked fish with a pinch of salt and drizzle with a little fried butter when serving.
Chef's tip
You can also use water instead of vegetable stock for the purée, but stock provides a deeper flavour.
You can also enhance the carrot purée with a little granulated sugar if you prefer it sweeter.
Use preheated plates for serving to keep the fish and purée warm longer.
55 min
