Pike perch with creamy leek
6 servings
20 minutes
Pike perch with creamy leeks is an exquisite dish of European cuisine that combines the tenderness of fish and the creamy softness of leeks. This recipe embodies the elegance of French gastronomy, where butter and aromatic herbs transform simple ingredients into true delight. The pike perch fillet is fried to a golden crust and then infused with the aroma of garlic and fresh rosemary. The leeks cooked in a rich creamy sauce become the perfect garnish, complementing the fish with their subtle sweetness. The dish has a rich, harmonious flavor and is perfect for both a cozy family dinner and a festive feast. It should be served with a glass of white wine to highlight its sophistication.
1
Boil the white part of the leek, cut into segments of three to five centimeters, in salted boiling water for five minutes. Drain the water and dry the leek on paper towels.
- Leek: 6 stems
2
Pour chicken broth into a saucepan, bring to a boil, and whisk in 100 grams of butter in small portions. Season with salt and pepper, and mix this sauce with the prepared leeks.
- Chicken broth: 100 ml
- Butter: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
In a large hot pan with vegetable oil, fry the pre-salted pike perch fillet for three to four minutes on one side. Then remove the fish from the pan, add half of a 50-gram piece of butter, garlic in its skin, and rosemary sprigs to the pan. Once the butter starts to boil, return the fish to the pan on the same side it was fried. Fry for another minute, then flip it over, adding more butter, and fry the fish on the other side for five minutes.
- Vegetable oil: 100 ml
- Pike perch fillet: 1.5 kg
- Butter: 150 g
- Garlic: 6 cloves
- Rosemary: 6 stems
4
Serve with leeks in cream sauce.