Baked Pike perch with Beurre Noisette

European

5.00 / 5

Cook Time

35 min

prep_time_text 5 min

total_time_text 35 min
Serving

2
Difficulty

Easy

Don’t be afraid of new words. Beurre Noisette is one of the easiest sauces. It consists of butter and spices and that’s it. I also add some capers there to provide it with some accent taste. I recommend to test Beurre Noisette with fish, because it’s gentle taste and flavour perfectly combines with it.

Baked Pike perch with Beurre Noisette preparation

Ingredients

For fish:

1 pike perch fillet (300 g)

½ lemon

For baking the fish:

200 g of butter

For the Beurre Noisette:

200 g of butter

5 sprigs of parsley

1-2 tsp. capers

salt and pepper to taste

Baked Pike perch with Beurre Noisette: Directions

Step 1

Preheat the oven to 180 degrees. Cut the pike perch fillet into 2 parts.

Step 2

Put them in a form with the skin down, pour lemon juice and salt. Bake for 15 minutes at 180 degrees.

Step 3

Heat a frying pan over low heat and melt 400 g of butter. Don’t forget to remove the foam.

Step 4

Remove the pike perch fillet from the oven and pour it 3 tbsp. of melted butter. The remaining butter will be our Beurre Noisette.

Step 5

Сhop 5 sprigs of parsley finely and 1-2 tsp. capers. Add ingredients to butter, also add salt and pepper to the taste. Stir the sauce. Place the pike perch fillets on a plate and serve with ber noisette sauce.