Pike perch with olives
4 servings
30 minutes
Pike perch with olives is an elegant dish of Russian cuisine that combines tender pike perch fillet, the aroma of white wine, and the piquancy of olives. This recipe originates from the traditions of Russian gastronomy, where fresh fish has always held a special place. A light sauce enriched with cream and olive oil gives the dish a velvety texture, while garlic adds a subtle sharpness. Sliced olives reveal depth of flavor, making the fish even more expressive. It is perfect for both everyday dinners and festive tables. Pike perch with olives pairs well with a glass of dry white wine that highlights its sophistication. This dish will be a bright accent at any feast, surprising guests with its harmony of flavors.
1
In a deep skillet, heat olive and butter. Sauté the garlic lightly.
- Olive oil: 2 tablespoons
- Butter: 25 g
- Salt: to taste
- Ground black pepper: to taste
2
Place the pike perch fillet and keep it on medium heat until golden brown.
- Pike-perch (zander) fillet: 600 g
3
Slice the olives into rounds and add them to the pan.
- Green olives: 100 g
4
Hold over the fire for a few minutes. If the sauce seems too thick, add water or broth.
- Fish stock: 1 glass
