Perch with Vegetables
Ingredients
- Ingredients
- 1 Pike-perch fish (1.5 kg oven-ready)
- salt
- freshly ground peppers
- 1 Tarragon
- 1 bunch parsley
- 30 grams butter
- 3 Tbsps lemon juice
- 6 shallots
- 2 garlic cloves
- 5 baby carrots
- 125 milliliters fish stock
- 200 grams Whipped cream
- Also
- 500 grams small peeled, cooked potatoes (cooked the day before)
- 2 Tbsps clarified butter
Preparation steps
Rinse fish, pat dry and season inside and out with salt and pepper. Insert tarragon sprig and 1/2 bunch parsley into the abdominal cavity. Place the fish in a buttered roasting pan and sprinkle with lemon juice.
Peel shallots, garlic and carrot. Cut garlic clove in half. Slice carrots lengthwise into quarters. Arrange the vegetables around the fish, sprinkle with fish stock and roast on the middle rack of the preheated oven 180°C (approximately 350°F) for 25-30 minutes, basting repeatedly with the pan liquid. After 15 minutes, drizzle the vegetables with cream, top the fish with the remaining butter (in small pieces) and finish cooking.
Meanwhile, fry potatoes in hot butter and season with salt and pepper. Arrange fish, vegetables, potatoes and sauce on a platter and sprinkle with the remaining chopped parsley.
