Pike perch in egg-mushroom sauce
4 servings
30 minutes
Pike perch in egg-mushroom sauce is an exquisite dish of European cuisine that combines the tenderness of fish with the rich flavor of forest mushrooms and an airy creamy texture of the sauce. The origins of the recipe can be found in classic French culinary traditions, where great cuisine pays special attention to sauces. Boiled pike perch retains its natural softness, while the sauce made from clarified butter, egg yolks, and mushroom broth adds richness to its flavor. Mashed potatoes with sour cream and garlic add a cozy creamy note to the dish. Garnished with fresh dill and pepper, this pike perch becomes a true gastronomic delight—light yet rich, perfectly suited for both a weekday dinner and a festive lunch.
1
Peel the potatoes and boil them in salted water until cooked. Drain the water and mash the potatoes, adding sour cream and crushed garlic.
- Potato: 600 g
- Sour cream 20% fat: 150 g
- Garlic: 2 cloves
- Salt: to taste
2
Soak dried white mushrooms in water, then pour in two cups of water and simmer for twenty-five minutes. Strain the broth and finely chop the cooked mushrooms.
- Dried porcini mushrooms: 10 g
3
Steam the pike perch fillet, seasoned with salt and pepper.
- Pike-perch (zander) fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
4
Melt the butter in a water bath. In the same water bath, whisk the egg whites with a little salt, then gradually add the melted butter to the yolks in a thin stream. After the butter, add mushroom broth to the sauce, season with salt and pepper, and add coarsely chopped dill and mushrooms.
- Butter: 100 g
- Egg yolk: 2 pieces
- Dried porcini mushrooms: 10 g
- Dill: 10 g
- Salt: to taste
- Ground black pepper: to taste
5
Place the pike perch on the mashed potatoes, pour sauce on top, and serve immediately.
- Pike-perch (zander) fillet: 800 g
