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🍽️ Crispy Pike-Perch on Creamy Pumpkin Puree with Fresh Herb-Lemon Mix

385 kcal · 30 min · 4 servings

Crispy Pike-Perch on Creamy Pumpkin Puree with Fresh Herb-Lemon Mix Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the pike-perch fillets in the refrigerator overnight.
  2. 2. Thoroughly wash the Hokkaido pumpkin.
  3. 3. Cut the pumpkin in half.
  4. 4. Remove the seeds from the inside.
  5. 5. Cut the pumpkin flesh into bite-sized pieces, leaving the skin on.
  6. 6. Place the pumpkin pieces in a pot with salted water.
  7. 7. Bring the water to a boil.
  8. 8. Cook the pumpkin for about 20 minutes until soft.
  9. 9. Rinse the parsley and chives under running water.
  10. 10. Dry the herbs thoroughly.
  11. 11. Pick the parsley leaves off the stems.
  12. 12. Finely chop the parsley leaves.
  13. 13. Slice the chives into thin rings.
  14. 14. Rinse the lemon.
  15. 15. Zest about one teaspoon of lemon peel.
  16. 16. Cut the lemon in half.
  17. 17. Squeeze the juice out of the lemon.
  18. 18. Place the chopped herbs, lemon zest, two tablespoons of lemon juice, and three tablespoons of olive oil in a bowl.
  19. 19. Mix the ingredients for the gremolata well together.
  20. 20. Season the mixture with salt and pepper to taste.
  21. 21. Rinse the thawed pike-perch fillets briefly.
  22. 22. Pat the fillets dry with paper towels.
  23. 23. Season the pike-perch fillets with salt.
  24. 24. Heat one tablespoon of oil and one tablespoon of butter in a pan over medium heat.
  25. 25. Place the pike-perch fillets skin-side down in the pan.
  26. 26. Fry the fillets for about five minutes until crispy.
  27. 27. Flip the fillets just before the end of the cooking time.
  28. 28. Finish cooking the other side.
  29. 29. Drain the cooked pumpkin through a sieve.
  30. 30. Add two tablespoons of butter and crème fraîche to the pot with the pumpkin.
  31. 31. Puree the pumpkin until creamy.
  32. 32. Season the pumpkin puree with salt and pepper.
  33. 33. Spoon the pumpkin puree onto the plates.
  34. 34. Place the cooked pike-perch fillets on top of the puree.
  35. 35. Top with the gremolata.
  36. 36. Garnish the dish with cress.

Nutrition per serving