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Pike Or Perch Fillets With Mustard And Green Peppercorn Sauce

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  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.

Recipe Summary

Side Dish

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