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
Pike perch and leeks, beurre blanc sauce, tarragon sauce.
Pan, oven, spoon, kitchen tweezers, palette knife, scissors, pot (for hot water).
Enjoy your Pike Pearch with the aromatic Pouilly Fuissé Bertilionne Boutires white wine (2018).
Fish, milk, wheat (gluten), rye (gluten), barley (gluten), oat (gluten), spelt (gluten), kamut (gluten), sulphites, mustard, egg. 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.