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Pike perch with parsnip – 52 Times
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Pike perch with parsnip

Pike perch with parsnip


  • 400g pike perch fillet
  • Cream
  • 1 carrot
  • 4 medium size parsnips
  • 50g butter
  • Pinch of dill
  • Dark bread


Servings:4Level: easy

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.


Pike perch with parsnip