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Pike Perch Fillet with Provencal Crust and Baked Pumpkin Mousse


Pike-perch fillet - 120 g

White bread - 20 g

Lemon - 20 g

Butter - 20 g

Parsley - 10 g

Parmesan cheese

Salt, pepper

Fresh green peas - 100 g

Leek - 10 g

White wine - 10 ml

Cream - 20 ml

Radish - 10 gr

Pumpkin - 100 gr

Zucchini green - 10 g

Wine Vinegar - 5 ml

Fresh yogurt - 20 ml

How to cook

Pike Perch Fillet with Provencal Crust:

Remove the skin and bones from the pike perch fillet. Blend bread and greens until it gets homogeneous, add olive oil and lemon zest, then mix. Sprinkle a portion of pike perch  with the prepared Provencal crust and bake in an oven.

Green Pea Puree:

Fry the green peas in a stewpot with leeks in olive oil, flambé with white wine and add salt, cream, pepper. Blend all these together until it gets homogeneous.

Baked Pumpkin sauce and zucchini noodles:

Peel the pumpkin and slice into tiny pieces, add salt, pepper, butter and bake in the oven. Blend the cooked pumpkin until it gets homogeneous. Slice zucchini into sticks and season with salt, pepper, and wine vinegar.

Lay the baked pike perch on the zucchini noodles, serve the pea and pumpkin puree. Add fresh yogurt and cherry tomatoes. Decorate with leaves of fresh greens.