Volzhsky pike perch with potatoes
4 servings
120 minutes
In the Tver restaurant "Pinot grigio, wine and sea" they recommend marinating pike perch in a mixture of vegetable oil, salt, pepper and paprika, and then baking it in the oven. Serve, of course, with potatoes, as well as beurre blanc sauce and , a fashionable trend, avocado mousse.
1
Mix salt, black ground pepper, smoked paprika, and vegetable oil.
- Salt: 14 g
- Ground black pepper: to taste
- Smoked paprika: to taste
- Vegetable oil: 80 ml
2
Marinate the pike perch fillet in this mixture for an hour.
- Zander: 720 g
3
Line the pan with parchment, grease it with vegetable oil, and place the fillet on it. Bake for 8 minutes at 220 degrees.
- Vegetable oil: 80 ml
4
Wash and dry the potatoes.
- Potato: 360 g
5
Place it on foil, sprinkle with salt, spices, garlic, and drizzle with 20 grams of vegetable oil.
- Potato: 360 g
- Salt: 14 g
- Ground black pepper: to taste
- Garlic: 20 g
- Vegetable oil: 80 ml
6
Wrap in foil and bake for 1 hour 20 minutes at 160 degrees until done.
7
Prepare the beurre blanc sauce. Finely chop the onion and sauté it in vegetable oil.
- Onion: 28 g
- Vegetable oil: 80 ml
8
Add halved cherry tomatoes to the fried onion and simmer, stirring constantly, for 10 minutes.
- Cherry tomatoes: 40 g
9
Add cream, cleaned mussels, salt, and spices to taste. Bring to a boil and simmer for another 5 minutes until ready. The sauce is ready.
- Cream: 140 ml
- Mussel meat: 40 g
- Salt: 14 g
- Ground black pepper: to taste
10
Prepare avocado mousse. Mix avocado flesh and cream cheese. Blend until smooth. The mousse is ready.
- Avocado pulp: 60 g
- Cottage cheese: 60 g
11
Heat the baked potatoes in berblan tomato sauce.
- Potato: 360 g
12
Place the fillet on the plate, next to it put potatoes and decorate with avocado mousse.
- Zander: 720 g
- Potato: 360 g
- Avocado pulp: 60 g