Pike perch fillets with fresh corn polenta

Name: Pike perch fillets with fresh corn polenta
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 400 g pike-perch fillets, skin on; 1 ½ tbsp fish sauce; 2 tsp toasted sesame oil; 7 - 8 sprigs fresh dill; 1 orange, preferably organic; 500 g water; 600 - 700 g fresh sweetcorn kernels; 2 tsp salt; 400 g mixed vegetables; 40 g butter

4.5 2 évaluations

Préparation 45min

Total 1h 5min

4 portions

Ingrédients

pike-perch fillets, skin on (4 fillets, 1 cm thick),
400 g
400 g trout fillets, skin on, (4 fillets, 1 cm thick)
fish sauce (20 g)
1 ½ tbsp
2 anchovy fillets, in oil, drained
toasted sesame oil (10 g)
2 tsp
20 g extra virgin olive oil
fresh dill leaves only
7 - 8 sprigs
orange, preferably organic zest and juice
1
water
500 g
fresh sweetcorn kernels (from 5-6 corn cobs)
600 - 700 g
600 - 700 g canned sweetcorn kernels, drained
salt
2 tsp
mixed vegetables cut in slices (5 mm), or bite-size pieces (e.g. carrots, broccoli, cauliflower)
400 g
butter
40 g