PIKE PERCH WITH VEGETABLES
Alliance food - wine:
The Domaine la Martelle rosé goes well with the Pike perch and vegetables.
Preparation - 20 minutes. Cooking - 35 minutes.
For two persons: 2 Pike perch filets with skin on ~100 g each * 4 potatoes * 4 artichokes * ½ red pepper * young shoots of salad leaves * olives * 10 g of butter * 2 tablespoons of olive oil * 1/2 lemon * 4 tablespoons of liquid or whipped cream * chives * salt and pepper
Peel the potatoes, place in a medium sauce pan, add water and bring to a boil. Boil the artichokes, as well, then peel them to yield their hearts. Keep the artichoke hearts and potatoes warm. Grill the red pepper for approximately 2 minutes in about 1 tablespoon of olive oil.
For the sauce: Mix the lemon juice with the cream, add salt and pepper. Heat the mixture while stirring vigorously. Turn off the heat before reaching a boil, then keep the sauce warm.
Cook Pike perch filets 4 minutes on each side in a pan with butter and olive oil. Turn off the heat, sprinkle with lemon sauce and cook under cover for another 4 minutes. Season the Pike perch and vegetables to taste and garnish with young shoots of salad leaves, olives and chopped chives.