Butter fried pikeperch, parsnip and creamed leek

This time they had some beautiful wild pike perch from the sea, which I could not resist. Despite the price , I had to take it. I´ve bee bothered by the traditional side dishes for a while and therefore I decided to give a try to some new tastes.

250 g fillets of pikeperch per person. (consider that when you cut the trouser cut to take all the bones off, you´ll loose some 40-50 g per fillet!) This time we were only two persons so we had two fillets each.

1 pretty upsized parsnip

1 iddle sized leek

Juice of one lemon

2 dl dry white wine

2 dl whipping cream

Salt and pepper from the mill

Make the trouser cut to get the bones out. Easy as a game. salt on both sides and give it a rest..

Peel the parsnip and dice it to rather big dices. Cut the lee into some 4 cm pieces, halve them and rinnse and let drip off.

Take two frying pans to do the job. The vegetables on the first one with full effect and the otherone to warm up for the fish with some butter. 

Start with the veges and let them fry for a while. Add some white wine and a twist of lemon. Keep on frying. Add the cream an let simmer for about 20 minutes. Move the stuff around every once in a while and season with salt and pepper. Check the parsnip with a toohpick or a needle to make sure the right tenderness.

Heat the fish frying pan to the maximum. Sprikle some bread crumbs on the fish fillets and fry them on both sides until crisp and nice. This does not take long. Spoon the parsnip-leek-combo on the plates and place the fish fillets on top. Nice and easy. A nice dry white wine will the honour fot this dish.