Pike Fillet with Butter Sauce, Carrots and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 350 grams carrots
- 300 grams waxy potatoes
- 500 grams Pike fillet
- salt
- white peppers
- ½ tsp sugar
- 2 Tbsps lemon juice
- 150 milliliters vegetable stock
- 2 Tbsps butter (for cooking)
- 1 Tbsp cold butter (diced)
Preparation steps
1.
Sprinkle the pike fillets with lemon juice and set aside. Peel the potatoes and cook in salt water until soft about 25-30 min., depending on size. Peel carrots, trim so a small remnant of greenery remains, sauté in 1 tablespoon butter, pour in 100 ml (1/2 cup) of vegetable stock and cook until al dente.
2.
Pat the fish fillets dry and cook in the remaining butter on both sides. Season fish with salt and pepper, pour in the remaining vegetable stock and infuse for 2-3 minutes. Strain the fish broth, season and mix in a blender with the cold butter cubes for a sauce. Top fish with butter sauce and serve with vegetables.
