Aussteiger Silvaner 2017 trocken

Ingredients

• 600 gPike-perch fillet with skin
• 400 gFrozen peas
• 50 gButter
• 50 mlHeavy cream
• 100 mlVegetable broth
• 2 tbspOlive oil
• 1 tspLemon juice
• Salt
• White pepper
• Nutmeg (grated)
• Fresh chervil

Preparation

1. 1Blanch the frozen peas in boiling vegetable broth for about 3 to 4 minutes, then drain and reserve a little liquid.
2. 2Purée the peas finely in a blender together with 30 g of butter and the cream. Season to taste with salt, white pepper, and nutmeg.
3. 3Pat the pike-perch fillets dry, score the skin side lightly, and season with salt.
4. 4Heat the olive oil in a pan and sear the pike-perch fillets on the skin side for about 3 to 4 minutes until crispy.
5. 5Add the remaining butter, turn the fillets over, remove the pan from the heat, and let the fish rest briefly. Drizzle with lemon juice.
6. 6Arrange the warm pea puree on plates, place the pike-perch fillet on top, and garnish with chervil.