Pike perch with creamy pumpkin and cucumber

Category: Fish dishes
Kitchen: Russian
Pike perch with creamy pumpkin and cucumber

Ingredients

pike perch fillet 500 g
pumpkin 150 g
fresh cucumber 200 g
cream with a fat content of 33-35% 150 ml
quail eggs 4 things
Red caviar
lemon juice
salt
pepper
frying oil
For mustard sauce
cream with a fat content of 33-35% 50 ml
Russian mustard 1.5 tsp
ground white pepper
For green oil
dill 50 g
olive oil 80 ml

Cooking method

  • Pike perch with creamy pumpkin and cucumberFor the green oil, beat the dill and olive oil in a blender in advance. Let it brew before use and strain.
  • Pike perch with creamy pumpkin and cucumber
  • Pike perch with creamy pumpkin and cucumberFor the sauce, combine the cream and mustard in a saucepan. Season with salt and pepper. Heat, bring to the very beginning of a boil. Remove from heat.
  • Pike perch with creamy pumpkin and cucumberGreen butter and mustard sauce
  • Pike perch with creamy pumpkin and cucumberBoil quail eggs in boiling water, 2 minutes. 15 sec. Remove from heat immediately and cover with very cold running water. The eggs will be soft-boiled.
  • Pike perch with creamy pumpkin and cucumberCut the pumpkin into cubes
  • Pike perch with creamy pumpkin and cucumberCut the cucumber into 4 pieces lengthwise and remove the seeds if they are large. Peel and cut into cubes like pumpkin.
  • Pike perch with creamy pumpkin and cucumberFry the pumpkin in butter, 5 minutes.
  • Pike perch with creamy pumpkin and cucumberAdd cucumber
  • Pike perch with creamy pumpkin and cucumberPour in the cream immediately, season with salt and pepper.
  • Pike perch with creamy pumpkin and cucumberWhile stirring, evaporate the cream until a thick porridge, about 5 minutes. Preparing the pumpkin this way will make the pumpkin creamy and the cucumber crisp and fresh.
  • Pike perch with creamy pumpkin and cucumberCut the pike perch into pieces, salt, pepper and pour over with lemon juice.
  • Pike perch with creamy pumpkin and cucumberHeat the vegetable oil in a frying pan, fry the fillets for 2 minutes. on each side, then transfer the fish to a baking sheet lined with baking paper, bake in the oven at 180 ° C for 8-10 minutes.
  • To serve, place the cucumber and pumpkin mixture on a plate. Place the pike perch on top. Garnish with green butter, mustard sauce, red caviar and quail egg halves. Serve immediately.
  • Pike perch with creamy pumpkin and cucumber
  • Pike perch with creamy pumpkin and cucumber

The dish is designed for

2 servings

Time for preparing:

~ 1 hour

Cooking program:

oven, stove

Note

Recipe by Yuri Kovalchuk, chef of the Ogurets restaurant, Suzdal.
A source:

DonnaRosa
Pike perch makes excellent aspic.
Gala
I know. But even in such a "company" he is not very bad.
Kara
Checkmark, as always delicious and beautiful. I somehow avoided the pike perch, it seemed a little dry to me. Well, I just don't know how to cook it (C) I will definitely try it according to your recipe
Gala
Irochka, can be done with any fish. The side dish is very good, if made as described in the recipe, the dish is a restaurant dish. It turns out very tasty. In principle, pumpkin and cucumber prepared in this way can be used as an independent dish or in combination with chicken or turkey.
gala10
Checkmark, thanks for the recipe! As always, tasty and unusual.
Gala
Check mark,
What else can I say!

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