Pikeperch In A Herb And Cream Sauce - Miele H 6000 BM Cookbook

Pikeperch in a herb and cream sauce

Preparation time: 70–80 minutes
Serves 6
Ingredients
1 pikeperch (approx. 1500 g)
Juice of one lemon
5 onions, sliced
50 g butter
Salt
Freshly ground black pepper
60 g softened butter
1 carrot, diced
30 g anchovy paste
1 tbsp lemon juice
2 tbsp breadcrumbs
250 g soured cream
2 egg yolks
5 tbsp parsley, chopped
2 tbsp fresh dill, chopped
Extra strong aluminium foil
Accessories
Saucepan
Aluminium foil
Glass tray
Method
Sprinkle a little salt on the outside and
inside of the skinned and cleaned fish.
Fry the onions in the butter until golden,
then season with salt and pepper.
Transfer the onions along with the
melted butter, the carrots and 2 tbsp
parsley onto a large sheet of aluminium
foil, and place the fish on top.
Beat together the butter and anchovy
paste. Spread the paste over the top
side of the fish, drizzle with lemon juice
and sprinkle with breadcrumbs. Wrap
the fish loosely in the foil, folding the
edges to seal.
Place the parcel on the glass tray, and
cook. Stir the cream, egg yolk, salt, the
rest of the parsley and the dill together.
Open the parcel after approx.
30 minutes, pour over the cream sauce
and continue cooking uncovered.
Serve with boiled potatoes and a fresh
green salad with a yoghurt lemon
dressing.
Recommended settings
Oven function: Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 40–50 minutes
Alternative settings
Oven function: Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration: 40–50 minutes
-
Core temperature when using the food
probe: 70–75 °C
Fish
111