Pike perch glazed with apple syrup

This component is one of three-star chef Jonnie Boer's real classics, and remains an absolutely heavenly favourite.

Pike perch glazed with apple syrup

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pike perch fillets with skin, scales removed



apple treacle

Preparation method

  • Salt the fillets and pat dry with kitchen paper.
  • Grill quickly on a plancha grill or in a dry non-stick frying pan.
  • Brush the skin with apple treacle and cook under a hot grill with the skin side up.

Serving suggestions

  • As a main dish with celery, bacon bits and a Riesling sauce.
  • As a main dish with celeriac-macadamia nut purée.

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