Perch Fillets with Potato and Beet Salad

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Perch Fillets with Potato and Beet Salad
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the perch and salad
1 large, waxy potato
salt
1 Beet (cooked, vacuum-packed)
400 grams Perch fillet (ready to cook, with skin)
1 tablespoon lemon juice
freshly ground peppers
Pastry flour
2 tablespoons vegetable oil
1 garlic clove
1 tablespoon butter
For the vinaigrette
100 grams cooked Chestnuts (vacuum-packed)
1 tablespoon scallions
2 tablespoons olive oil
2 tablespoons Walnut oil
2 tablespoons white balsamic vinegar
1 teaspoon Maple syrup
Also
Chives (for garnish)
How healthy are the main ingredients?
Chestnutolive oilWalnut oilMaple syruppotatosalt

Preparation steps

1.

For the perch and salad, peel the potato, rinse, shave into thin slices and blanch for about 2 minutes in boiling salted water. Remove from boiling water, shock in cold water and drain. Shave beet into thin slices. Cut beet and the potato slices into small squares (1.5-2 cm/approximately 1/2-3/4 inch). Arrange squares on plates in a mosaic pattern.

2.

Rinse the fish, pat dry, cut into 4 equal pieces, sprinkle with lemon juice, season with salt and pepper and fry with oil in a hot pan on the skin side until golden brown. Turn over, reduce the heat and cook until the fish is opaque. Peel the garlic, chop finely and add to the butter in the pan. Turn the pieces of fish in the garlic butter to coat.

3.

For the vinaigrette, chop chestnuts and mix with the chives, olive oil, walnut oil, vinegar and maple syrup. Season with salt and pepper. Drizzle vegetable mosaic with the vinaigrette, place the fish on top and serve garnished with chives.