Pike perch with fennel
4 servings
60 minutes
Pike perch with fennel is a refined dish of Italian cuisine that combines the freshness of fish with the aroma of fragrant herbs and the tenderness of a creamy sauce. The recipe's origins stem from the Mediterranean tradition of pairing seafood with white wine and delicate vegetables. The pike perch fillet, fried to a golden crust, is infused with subtle notes of thyme and garlic. Fennel, stewed in cream with white wine, adds a light sweetness and exquisite anise aroma to the dish. The combination of pickles and sun-dried tomatoes adds zest, while fresh parsley refreshes the taste. This delicacy is served with a glass of white wine that highlights the richness of its textures and flavor nuances. An ideal choice for an elegant dinner filled with Mediterranean charm.
1
Wash the pike perch fillet and cut it into 4 pieces. Drizzle with olive oil, season with salt and pepper, top with minced garlic and thyme leaves. Dredge in flour and fry in a mixture of butter and olive oil.
- Pike perch fillet: 500 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Thyme: to taste
- Wheat flour: 5 tablespoon
- Butter: 4 tablespoons
2
Slice the fennel into thin rounds and sauté in another pan with olive oil. Pour in the wine, bring to a boil, add cream, and simmer for 5 minutes.
- Fennel: 1 piece
- Olive oil: 4 tablespoons
- Dry white wine: 50 ml
- Cream 40%: 200 ml
3
Chop the cucumber and tomatoes finely, add to the fennel, season with salt and pepper.
- Pickles: 1 piece
- Sun-dried tomatoes: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Place the pike perch fillet, top with fennel and drizzle with sauce. Sprinkle with chopped parsley.
- Pike perch fillet: 500 g
- Fennel: 1 piece
- Parsley: 10 g