Baked Pike Perch with Pistachios and Citrus Potatoes
Main Dishes • Russian
Description
Personally, I removed the crust from the bread, although there was nothing like that in the recipe. Instead of white pepper, I used a mix of white and black pepper.
Ingredients
- Pike Perch Fillet 25 oz
- Olive Oil 2 teaspoons
- Salt to taste
- Ground Black Pepper to taste
- Sourdough Bread 6 pieces
- Butter 5 oz
- Mustard Greens 1 teaspoon
- White Pepper (whole) 3 teaspoons
- Chopped almonds 0 oz
- Sugar 1 teaspoon
- Salad Potatoes 30 oz
- Orange juice concentrate 5 fl oz
Step-by-Step Guide
Step 1
Melt the butter in a skillet.
Step 2
Slightly fry the fish, season with salt and pepper.
Step 3
Mix all the ingredients for the pistachio topping (chopped bread, 60 g of butter, mustard, pistachios, salt, 2 teaspoons of white pepper, sugar) in a food processor.
Step 4
Peel the potatoes and boil them in salted water until soft.
Step 5
Mash with a fork, add 50 g of melted butter, orange juice, season with salt and pepper.
Step 6
Place the potatoes in a baking dish, top with the fish.
Step 7
Evenly cover with the pistachio layer.
Step 8
Bake at 345°F for about 20 minutes.
Step 9
If omitting the potatoes, grease the dish with oil, arrange the fish, cover with pistachios, and bake. Serve the potatoes as a side dish.
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