Pike perch with cucumber sauce and pumpkin-beet salad
Delicate steamed pike perch fillets served with a creamy sauce full of the flavors of pickled cucumbers, accompanied by a salad of roasted pumpkin, beets, and walnuts.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 1 g ground black pepper
- 1 g marjoram
- 30 g Dijon mustard
- 1 g ground cinnamom
- 1 g herb spices
- 150 g mixed salads
- 250 g cream 36%
- 400 g pickled cucumbers
- 15 g maple syrup
- 2 g fennel seeds
- 250 g vegetable broth
- 100 g Onion, raw
- 8 g garlic
- 30 g Walnuts
- 640 g Pike perch, raw
- 400 g pumpkin, raw
- 80 g Oil, olive
- 15 g Dill
- 10 g parsley leaves
- 250 g Beetroot, boiled
- 4 g Sea salt
- 40 g clarified butter
- 20 g apple cider vinegar
- 3 g Sól himalajska
Method of cooking:
- Place a bowl on the lid of the bowl without a measuring cup, reset the scale, and weigh 640 grams of pike perch with skin, washed, dried, and divided into 4 fillets. Add 40 grams of olive oil, 1/2 teaspoon of Himalayan salt, 1/2 teaspoon of herb spices, and 1 tablespoon of mustard to the bowl with the pike perch. Mix and set aside.
Download the Philipiak Home app, where you will discover all the recipes for Cookover
How to do it?
- Scan the QR code
- Download the app on your phone
- Register in the Philipiak Home app and access the full content of the Cookover recipes
