Ingredients: (for 2 people)
- 400g mixed fresh-water fish (trout, char, sturgeon, pikeperch…) – eviscerated and scaled
- Potatos, 1 rather large
- 1 bunch tarragon
- 1 good glass of Prosecco (Valdobbiadene)
- 1 bay leaf
- 1 leek
- 1 carrot
- Salt, pepper
- 1 sprig rosemary
- 1 spoonful paprika
- 1 small golden onion
- ½ shallot
- Extra virgin olive oil
Cut the fish fillets in regular slices.
Put the very thinly sliced onion with two spoonfuls of olive oil in a stone pot or crock. Stew it and when it becomes transparent sprinkle it with a little flour and the paprika. Roast it well and add the bier and the rosemary. As soon as the bier froth disappears, add the slices of pikeperch to the pot. Salt and pepper to taste. Lower the heat and leave to braise, turning the fish a few times, until the cooking juices have reduced and the fish is firm to the touch.
In the meantime, you must start and cook the rice with the vegetable stock. You must then cream it only with the butter. Arrange the rice and the slices of pikeperch with its tasty juices on a plate.
Tips & Tricks
- It is a fine flesh fish; it is suited to being braised, it doesn’t crumble or break. The cooking with the bier adds a softer taste, without the sourish note you would get with the wine
- As all fish products, it is essential that the pikeperch is very fresh and very well preserved
- I have used the Frederic di Almond, a fine and balanced Red Ale, slightly citrusy, also perfect to accompany this dish
Find my other recipes at myiummy.