- 400g pike perch fillet
- 1 carrot
- 4 medium size parsnips
- 50g butter
- Pinch of dill
- Dark bread
1. Make the pike perch brawn. Remove the pike perch fillet (underbelly) without skin and mince it. Add some cream, season with salt and pepper, then push it through a sieve to avoid bones. Cover a baking tray with a food film. Place the rest of the pike perch fillet (skin side down) on it and spread the minced fish (thin layer) on top. You can add a layer of briefly cooked carrot as well. Bake in a pre-heated oven at 80°C until the fish brawn reaches the internal temperature of 65°C.
2. Clean the parsnip roots, chop into smaller pieces and cook until softened. Drain, season with salt, add half a tablespoon of butter and blend until puree consistency.
3. Place a piece of cooled pike perch brawn on a plate. Add a slice of dark bread (you can fry it in butter beforehand) and parsnip puree on the side. Decorate with a sprig of dill.