Page 76 - E-CookBook Healthy Future

Local food

Pike-perch with parsnip potato pyre
and lemony sauce

Made from local produce.

To cut down pollution from importing goods.

Ingredients for 4: Preparation
For the pike-perch: 1. Remove any bones from the pike perch fillets. 1. Preheat the oven at 160 degrees C.
700g pike-perch fillet 2. Season with salt and pepper. For the islander casserole 2. Place bread slices on a baking tray covered with baking
Olive oil for cooking 3. Heat a frying pan to hot and add the pike perch to the pan, bread crumble: paper.
skin side down. 80g bread 3. Butter up the bread slices with olive oil and honey.
30g olive oil 4. Put fresh thyme on top.
For the potato parsnip pyre: 1. Peel the potatoes and parsnips. 20g honey 5. Bake in the oven about 30 minutes until they are crispy.
220g potatoes 2. Place the potatoes and parsnips in a medium pot. Cover 20g fresh thyme 6. When cooled, crumble the bread slices in a blender.
220g parsnips with cold water. Bring to a boil. Reduce heat and simmer
88g heavy cream until tender, 15 to 20 minutes. 1. Peel, chop and sauté the shallots in butter in a pot..
13g butter 3. Take aside a part of the boiling water. For the pea purée: 2. Add the frozen peas and cook stirring.
4. Meanwhile, in a small saucepan, over medium 95g frozen peas 3. Add the cream, cook stirring and boil a few minutes.
24g shallot
0,01 heat, heat the cream and butter. 2g butter 4. Place the mixture into a blender or a food processor and
5. Drain the potatoes and parsnips and return to
Emissions the pot and mash. 79g heavy cream blend until smooth.
(g per kg food) salt, black pepper 5. Tip the purée into a fine sieve and use the back of the ladle
6. Add the cream mixture and mix it well. to push it through - this will give you a silky-smooth finish
Equivalent 7. If necessary thin the purée with the boiling 6. Taste and season with salt and pepper.
to 0,04 km water.
by car 8. Season with salt. For the Honey & Thyme 1. Preheat the oven at 160 degrees C.
Roasted Carrots: 2. Peel and wash the carrots.
204g baby carrots 3. If necessary cut the carrots into smaller pieces.
For the lemony sauce: 1. Heat up the fish stock and the white wine to boiling point. 25g olive oil 4. Place the carrots on a baking tray covered with baking
3dl fish stock Keep on boiling on low heat until reduced in half. 25g honey paper.
2dl white wine 2. Add cream and heat up until it is reduced in half and the 25g fresh thyme 5. Add on top of the carrots olive oil, salt, honey and fresh
2dl double cream sauce has a good thickness. salt thyme.
lemon juice 3. Season with lemon juice, salt and black pepper 6. Roast the carrots until tender for about 20 minutes.
Salt, black pepper

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