Grilled salmon with garlic pesto and zucchini
2020-08-13 / test@t
Pike perch fillet with green pea mousse and seasonal vegetables
Pike perch is a pleasant fish in all respects: it does not have a pronounced smell, like some river individuals, it is not baked, with tender meat. Fillet of pike perch is pleasant to cook and eat. And a side dish of vegetables and mashed potatoes add bright colors to pike perch, but not extra calories.
Ingredients
- pike perch, fillet - 520 g
- olive oil - 40 g
- thyme - 3 g
- green beans - 120 g
- cherry tomatoes - 160 g
- salt - 8 g
- garlic - 12 g
- butter - 40 g
- jacket potatoes - 160 g
- pea mousse - 280 g
- salsa sauce - 80 g
- beetroot powder - 4 g
- peas - 800 g
- cream - 200 g
- butter - 50 g
- sugar - 10 g
- salt - 10 g
- xanthan - 2g
- fresh mint - 20g
- chili pepper - 10 g
- cornice - 150 g
- sun-dried tomatoes - 150 g
- vegetable oil - 400 g
- balsamic white - 300 g
- chili pepper paste - 100 g
STEP-BY-STEP COOKING RECIPE
Step 1
Marinate the pike perch fillet in olive oil and thyme and fry first on the skin until golden crisp, then turn over and fry on the other side until the pulp is no longer transparent.
Step 2
Boil the potatoes. Blanch the beans until half cooked in boiling water, fry in a hot skillet with boiled potatoes, cherry tomatoes, add salt, garlic and butter.
Step 3
Blanch green peas in milk, add chili, honey and mint. Then grind with a blender in puree
Step 4
Put the mousse on a plate, drawing a sphere, place the fried vegetables in the center, on top of the pike perch and add a little salsa from pickled young cucumbers, sun-dried tomatoes, olive oil and spices. Sprinkle beetroot powder over a plate.
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