Pike Perch Filet with Mousseline and Caviar
A beautiful cut of pike perch filet placed on a creamy bed of horseradish mousseline. Deliciously accompanied by a colourful beurre blanc sauce charged with fish eggs and caviar.
How to prepare
Good to know
Your delicious culinary experience will be delivered with easy heating instructions and guidelines to master the art of plating. Carefully follow the instructions and store your box in the fridge right away. This doesn’t apply to the dry goodies that are provided separately. In some cases, freezer storage is necessary, this will be indicated as well. It is best to consume everything within 24 hours.
Pike-perch, beurre blanc, fish eggs, caviar