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Pike Perch with Spring Onions, Leek and Tarragon

BY ANDREAS CAMINADA - The qualities of the pike perch are enhanced best when the fish is lightly salted and kept tender. The spring onions, leeks, as well as tarragon cream and beurre blanc, support the fresh aromas of the dish.

How to prepare

SERVE HOT

STEPS

  • Place the beurre blanc sauce (in its packaging) into a pot with simmering water and cover with a lid.
  • Put the pike perch and leeks (with the lid on) in the oven at 180°C for 15 minutes.
  • Remove the beurre blanc sauce from the hot water.
  • Take the pike perch and leeks out of the oven. Place them in the centre of a flat plate.
  • Pipe the tarragon cream next to the pike perch and leeks on your plate, on the left side of the fish.
  • Carefully shake the beurre blanc sauce in its packaging and drizzle it next to the pike perch.
  • COMPONENTS:

    Pike perch and leeks, beurre blanc sauce, tarragon sauce.

    NECESSARY EQUIPMENT:

    Pan, oven, spoon, kitchen tweezers, palette knife, scissors, pot (for hot water).

    PLATE SUGGESTION:

    Flat plate.

    PREPARATION TIME:

    20 minutes.

    OVEN TEMPERATURE:

    180°C

    Enjoy your Pike Pearch with the aromatic Pouilly Fuissé Bertilionne Boutires white wine (2018).

    Allergens

    Fish, milk, sulphites, mustard, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Pike perch Origin CH.

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