Pike-perch fillet with hollandaise sauce and microleaves pea
Here’s how to do it:
- Heat the butter and olive oil in a small saucepan over a medium heat and sauté the shallots for 2 minutes. Then add the micro leaves peas and toss for 2 minutes over a medium heat.
- Heat the veal jus and hollandaise separately and keep warm.
- Heat the olive oil in a pan and fry the zander for 4 minutes over a medium heat. Meanwhile, halve the cherry tomatoes and season with salt and pepper.
- Arrange the microleaves pea or microgreens pea on a flat plate together with the zander and cherry tomatoes. Finish with veal jus and hollandaise sauce.
What you need for 2 people:
- 2 pcs. Pike-perch fillet without skin, 160g each
- 80 g Herbeus Micro Leaves pea or Herbeus Micro Greens pea
- 1 shallot
- 40 ml veal jus in a jar
- 40 ml hollandaise sauce
- 6 pcs. cherry tomatoes
- 100 ml olive oil
- 20 g butter
- salt and pepper
Verwendete Produkte
