Tender fish with sauce and potatoes
4 servings
60 minutes
Tender fish in creamy wine sauce with potatoes is a refined dish of European cuisine that embodies the harmony of flavors and textures. The delicate fillet of pike perch, infused with the aroma of white wine and lemon juice, acquires exceptional softness and richness. The velvety sauce made from roasted peppers, onions, and cream gives the fish an exquisite taste with subtle sweet-spicy notes. Fragrant parsley and butter turn the potatoes into a perfect complement, enriching their flavor and making the texture even more tender. This dish not only delights the palate but also decorates the table – the bright colors of the ingredients create an appetizing picture. It can be served both in everyday menus and at festive dinners, impressing guests with its sophistication and culinary mastery.
1
Boil the potatoes in salted water for about 25 minutes.
- Potato: 400 g
- Sea salt: to taste
2
Wash the fish, sprinkle with lemon juice, salt, and pepper.
- Pike perch fillet: 4 pieces
- Lemon juice: 3 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
3
Chop the pepper and onion finely, pour in wine, bring to a boil, and simmer for 10 minutes.
- Red sweet pepper: 2 pieces
- Onion: 1 head
- Dry white wine: 125 ml
4
Remove the fish and drizzle with the juice released during stewing. Make a puree from the pepper and onion, pour in the cream, and add 40 grams of butter. Season with salt and pepper.
- Pike perch fillet: 4 pieces
- Butter: 70 g
- Cream: 100 ml
- Sea salt: to taste
- Ground black pepper: to taste
5
Chop the parsley finely. Grease the potatoes with the remaining butter and sprinkle with herbs.
- Parsley: 1 bunch
- Butter: 70 g
6
Arrange on plates together with the fish.