Fried Perch Rustico
- 1 ½ kg Pike, fresh or frozen
- 1 bunch of soup vegetables (leek, celery, carrot, parsley)
- 4 m. large potato(es), quartered
- 2 m. large onion(s)
- 4 clove/n garlic
- salt and pepper
Preheat the oven to about 200°C.
Peel and quarter the potatoes. Clean and chop the soup vegetables. Peel and quarter the onions. Peel the garlic. If there are other vegetables to be added, clean and chop them as well.
Tip: If available, you can also use cauliflower, kohlrabi, beans or other vegetables.
Put the vegetables in a roasting pan and add the pike. Season the fish with salt and pepper inside and out.
Put it in the oven. Bake for about 10-15 minutes and then, as soon as the potatoes get colour, add some water. Turn down the oven to about 160°C – 180°C and continue baking for about 15-20 minutes. Now and then pour on water and turn the vegetables while doing so. After 20 minutes turn the fish (depending on the thickness and width of the fish).
After about 45 minutes total frying time the fish is ready. I make a cooking sample by simply cutting the fish in its thickest side with a knife and pressing the skin away a little. As long as the meat is glassy, I let it simmer for a while with the oven switched off. I get a “sauce” by adding more water depending on the suction power of the potatoes (the water can also be replaced by broth).
Before serving, I season everything once again and sprinkle fresh parsley over the whole thing.
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