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Ingredientes
- 1 x Pike-perch tail piece - (abt 2 lbs)
- 2 ounce Corn oil for frying
- 2 Tbsp. Light-colored celery leaves
- 2 Tbsp. Flat parsley leaves
- 2 x Jerusalem artichoke tubers
- 4 ounce Fish stock
- 4 x Anchovies cut into strips
- 1 Tbsp. Capers (non-pareilles) halved
- 2 1/2 ounce Cool butter cut small pcs
- 1 Tbsp. Whipped cream
Direcciones
- Scale the pike-perch and make an incision in the skin with a sharp knife. Fry in a teflon skillet in corn oil on both sides, and season.
- In the meantime, reduce the fish stock to half the quantity. Fold in the anchovies, capers, and the cool butter knobs, then add in the whipped cream. Slice the Jerusalem artichokes and fry in oil.
- Place the fish on a serving platter, pour some gravy over it, top with Jerusalem artichokes, decorate with parsley and celery leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 271g | |
| Calories 1084 | |
| Calories from Fat 1063 | 98% |
| Total Fat 120.55g | 151% |
| Saturated Fat 47.4g | 190% |
| Trans Fat 0.16g | |
| Cholesterol 173mg | 58% |
| Sodium 1034mg | 43% |
| Potassium 169mg | 5% |
| Total Carbs 1.79g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.26g | 0% |
| Protein 3.6g | 6% |
