Pike perch with vegetable milfey
Ingredients
Pike-perch fillet on the skin - 200 g
Spices for fish - 5 g
Fragrant oil - 20 g
Salt, pepper
Sauce:
Shallot - 30 g
Olives - 40 g
Parsley Green - 5 g
White wine - 30 ml
Cream 30% - 50 ml
Olive oil - 30 ml
Garnish:
New potatoes - 20 g
Carrots - 40 g
Zucchini - 40 g
Garlic - 5 g
Butter - 10 g
Parmesan cheese - 30 g
Salt, pepper
How to cook
Season the pike-perch fillet with salt and pepper, add spices, pour oil and marinate for 20 minutes. Dissolve butter and add minced garlic. Cut vegetables into 2-3 mm slices, sprinkle butter, add grated Parmesan cheese and put it in a round Washer layer. Bake for 15 minutes at 170 degrees.
Cut shallots and olives into tiny cubes, fry gently in olive oil, add wine, evaporate to half.
Add cream, salt, pepper, and chopped greens. Simmer a minute. Put the fish in a steamer and cook for 10 minutes.
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