Pumpkin Pike-Perch Fillet

Rating: 3.7778 / 5.00 (72 Votes)

Total time: 30 min


For the tapenade:

For the butter sauce:


Cut the pike-perch fillet into pieces about 6 cm long, salt, pepper and sprinkle with lemon juice. Turn in flour, tap off the excess flour and fry the fish fillets in hot olive oil until juicy on both sides. For the pumpkin sauce, mix the whipped butter sauce with the pumpkin seed oil. Sauté the cherry tomatoes in hot olive oil. Arrange the pike-perch strips on plates and cover with the prepared pumpkin sauce. Surround with pumpkin seed tapenade and garnish with the fried tomatoes.For the pumpkin tapenade:Mix the olive oil with lemon juice, the sweet and sour pickled pumpkin cubes and the chopped pumpkin seeds.For the butter sauce:Season the egg and egg yolks with salt, white pepper, lemon juice and a pinch of mustard. Beat best in a stand mixer (run on speed 3 of 8), pouring in enough warm butter in a thin stream to make a plump sauce. Season if necessary.

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