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Recipe: Crisply Fried Pike Perch With Anchovy Butter
Similar Categories: Crisply, Fried, Pike, Perch, Anchovy, Butter
1 Pike-perch tail piece -;
-(abt 2 lbs)
2 oz Corn oil for frying
2 tb Light-colored celery leaves
2 tb Flat parsley leaves
2 Jerusalem artichoke tubers
=== GRAVY ===
4 oz Fish stock
4 Anchovies; cut into strips
1 tb Capers (non-pareilles);
-halved
2 1/2 oz Cold butter; cut small
-pieces
1 tb Whipped cream
Scale the pike-perch and make an incision in the skin with a sharp knife.
Fry in a teflon skillet in corn oil on both sides, and season. In the
meantime, reduce the fish stock to half the quantity. Mix in the anchovies,
capers, and the cold butter knobs, then add the whipped cream. Slice the
Jerusalem artichokes and fry in oil. Place the fish on a serving platter,
pour some gravy over it, top with Jerusalem artichokes, decorate with
parsley and celery leaves.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Crisply, Fried, Pike, Perch, Anchovy, Butter
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