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Perch on Carrot Salad with Yogurt-Dill Dressing

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Perch on Carrot Salad with Yogurt-Dill Dressing
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
0
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Ingredients

for
4
For the yogurt-dill dressing
2 tablespoons
Whipping cream (at least 30% fat content)
175 grams
1 tablespoon
freshly chopped Dill
freshly ground Pepper
1 splash
For the carrot salad
1
1
1 centimeter
550 grams
1 tablespoon
1 tablespoon
220 milliliters
1
½
Vanilla bean (seeds)
2
3
1
For the perch
600 grams
Perch fillet (ready to cook, with skin)
Lemon juice (for drizzling)
4 tablespoons
½
organic Lemon (juice)
½ teaspoon
1 tablespoon
freshly cut flat-leaf parsley (thinly sliced)
½ teaspoon
½
organic Orange
2 tablespoons
shelled Pistachios

Preparation steps

1.

For the yogurt-dill dressing: Mix cream, yogurt and dill in a small bowl. Season with salt, pepper and a squeeze of lemon juice.

2.

For the carrot salad: Peel and finely chop shallot, garlic and ginger. Peel carrots and thinly slice on the diagonal or slice with a mandolin or vegetable peeler. In a pan, sauté shallot, garlic and ginger in melted butter. Add carrots and sauté briefly. Sprinkle with powdered sugar and cook until slightly caramelized. Deglaze with broth. Add spices and season with salt and pepper. Simmer over medium heat about 10 minutes.

3.

Meanwhile, rinse fish, pat dry and cut into 4 equal pieces. Sprinkle with a little lemon juice and season with salt and pepper. Heat 2 tablespoons oil in a skillet over medium-high heat. Fry fish, skin-side down, until golden brown. Turn fish, remove pan from heat, and let fish cook (in the residual heat from the pan) until translucent. Strain the carrots and pan liquid through a sieve. Remove spices. Heat the strained pan liquid in a clean pot. Mix together lemon juice and cornstarch and whisk into the pan liquid. Simmer until slightly thickened. Remove sauce from the heat, let cool, and add remaining oil. Stir in carrots and parsley and season to taste with salt and pepper. Combine red pepper flakes and sea salt in a mortar and grind coarsely. Rinse orange in hot water, pat dry and finely grate zest. Coarsely chop pistachios. Divide carrot salad among plates, top with fried perch and garnish with red pepper-salt, orange zest, and cinnamon stick pieces. Sprinkle with pistachios and serve with yogurt-dill sauce.