Pike Or Perch Fillets With Mustard And Green Peppercorn Sauce
|Pike fillets/Perch fillets||2 Pound, skinned|
|Lemon||1 , juiced|
|White pepper||To Taste|
|Butter||6 Ounce (175 Gram)|
|Onion||1 , finely chopped|
|Green peppercorns||1 Teaspoon, crushed|
|Prepared german mustard||1 Tablespoon|
|Double cream||2 Tablespoon|
|Parsley||1 Tablespoon, freshly chopped|
Put the fillets in a shallow dish and sprinkle with the lemon juice.
Leave for 10 minutes, then pat dry with kitchen paper towels.
Rub the fillets with salt and pepper.
Melt 50 g/2 oz of the butter in a frying pan.
Add the fillets and fry for 5 minutes on each side or until cooked.
Test with a fork: the flesh should flake easily.
Transfer the fillets to a warmed serving dish and keep hot.
Add the remaining butter to the cleaned-out frying pan.
When it has melted, add the onion.
Fry until it is soft but not brown.
Stir in the peppercorns and mustard and cook for 2 minutes.
Stir in the cream.
Remove from the heat and pour this sauce over the fillets.
Sprinkle with the parsley and serve hot.