Fried pike perch with warm salad
1 serving
15 minutes
Fried pike perch with warm salad is a refined dish of Estonian cuisine, combining tender crispy fish fillet and aromatic salad with tomatoes and arugula. The origins of this recipe are linked to the tradition of Baltic peoples to prepare fish simply but with a delicate taste. The light acidity of white wine and butter create a harmonious texture that highlights the freshness of the ingredients. The dish has a bright, rich flavor where the sweetness of tomatoes is balanced by the spiciness of celery and the slight bitterness of arugula. It is perfect for a light dinner or festive table, especially when paired with a glass of dry white wine. It cooks quickly while preserving all the richness of natural flavors and the health benefits of the ingredients. In this rendition, pike perch becomes a true gastronomic gem of Estonian cuisine.
1
Fry the fish in the pan skin side down for 1-1.5 minutes. While frying, move the pan slightly. Before serving, sprinkle the fish with a little salt.
- Pike perch fillet: 150 g
- Salt: to taste
2
Pour a little vegetable oil into a hot skillet, sauté the chopped onion and celery (30 seconds is enough), then add wine.
- Vegetable oil: to taste
- Onion: 0.5 head
- Celery root: 0.5 piece
- Dry white wine: 50 ml
3
Let the wine boil, add butter and previously halved tomatoes.
- Dry white wine: 50 ml
- Butter: 30 g
- Tomatoes: 6 pieces
4
Add salt and sugar to taste.
5
Put arugula in the pan, stir for 2-3 seconds, then immediately serve. Optionally, you can add hot boiled potatoes when serving.
- Arugula: 1 bunch
- Pike perch fillet: 150 g
- Salt: to taste
- Sugar: to taste