Pike-Perch au Gratin
Have so many Hot Lemons now it's been a Hot Lemon fest at home, we have been eating chanterelles and Hot Lemon mixed in various ways for days!
This is one of my favourite recipes and I thought I'd share it with you all! Wonder what to do with your Hot Lemons? Wonder no more. (More tips to be found on my blog) Enjoy!
http://www.chiliez.com/2010/07/pike-perch-au-gratin.html
(4 servings)
* Pike-perch fillet
* Chanterelles
* Hot Lemon
* Swedish turnip
* 3 dl crème fraise
* Butter
* Canola oil
* Potatoes
* Tomatoes
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Mix with crème fraise and put aside. Slice big flat pieces of Swedish turnip and cover the bottom of a baking dish with the slices and some canola oil. Put the pike-perch fillet on top with salt and pepper and cover it with the chili chanterelle crème fraise.
Cook in oven on 175 degrees C. for about 30 minutes. Check the fish regularly so it doesn't burn, time will vary depending on the oven and thickness of the fillet.
Serve with new potatoes, a tomato salad and fresh slices of Hot Lemon.
Have so many Hot Lemons now it's been a Hot Lemon fest at home, we have been eating chanterelles and Hot Lemon mixed in various ways for days!
This is one of my favourite recipes and I thought I'd share it with you all! Wonder what to do with your Hot Lemons? Wonder no more. (More tips to be found on my blog) Enjoy!http://www.chiliez.com/2010/07/pike-perch-au-gratin.html
(4 servings)
* Pike-perch fillet
* Chanterelles
* Hot Lemon
* Swedish turnip
* 3 dl crème fraise
* Butter
* Canola oil
* Potatoes
* Tomatoes
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Mix with crème fraise and put aside. Slice big flat pieces of Swedish turnip and cover the bottom of a baking dish with the slices and some canola oil. Put the pike-perch fillet on top with salt and pepper and cover it with the chili chanterelle crème fraise.
Cook in oven on 175 degrees C. for about 30 minutes. Check the fish regularly so it doesn't burn, time will vary depending on the oven and thickness of the fillet.
Serve with new potatoes, a tomato salad and fresh slices of Hot Lemon.
