Gastronomixs

Pike perch braised with tomato and hazelnut

A true classic that definitely deserves to make a comeback.

Pike perch braised with tomato and hazelnut

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Ingredients

5

 

pike perch fillets

2

 

onions

1

clove

garlic

1

 

large carrot

1

 

leek

500

g

tomatoes

50

g

tomato purée

5

dl

white wine

 

 

fish fond

 

 

hazelnuts

 

 

chives

Preparation method

  • Peel the tomatoes and cut into quarters.
  • Trim the pike perch fillets and season with salt and pepper.
  • Peel the onion and slice into large dice; do the same with the carrot and the leek.
  • Grate garlic and fry with the vegetables until lightly browned.
  • Add the tomato purée and deglaze with fish fond and white wine; then transfer to an ovenproof dish.
  • Place the fish fillets on the mirepoix and brush with olive oil; then place the tomato quarters on top.
  • Bake in a preheated 180°C oven for approximately 15 minutes.
  • Garnish with flamed hazelnuts and chopped chives.

Serving suggestions

  • As a main dish, with glazed pork belly and crispy salsify.
  • As a main dish with celeriac mousseline.
  • As a main dish with pilaf.

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