Shopping List (0) 0 Shopping List

Your shopping list is empty!

THANK YOU! YOUR FAVOURITES HAVE BEEN TRANSFERRED TO THE SHOP.

Go to shop
ACHIEVERS SPOTLIGHT
© Amway

Marinated Pike Perch

Recipes

Total preparation time: 1 h 10 min / Servings: 4 / Energy value: 393 kcal each

Cookware:

  1. 30 cm Non-stick Frying Pan with Tempered Glass Lid

  2. Senior Sauté Pan and Lid

Ingredients:

  1. 1 kg pike perch fillet (without skin and bones)

  2. 20 g flour

  3. 50 ml vegetable oil

  4. 400 g carrots

  5. 400 onion

  6. 30 ml dry white wine

  7. 300 ml tomato puree

  8. 4 cloves

  9. 1 g cinnamon

  10. 10 g wine vinegar or lemon juice

  11. bay leaf

  12. salt and pepper

Nutritional information per 1 serving:

  1. Protein – 47.0 g

  2. Fat – 13.7 g

  3. Carbs – 20.5 g

  4. Energy value – 393.4 kcal

  5. Cholesterol – 150 mg

  6. Glycaemic index – 85 (high)

Preparation method:

  1. Divide fish fillets into portions, dip them in flour, remove excess flour. Add vegetable oil to the frying pan and fry fish fillets until half-done, 1.5-2 min on each side. Do not overdo the fish or it will be too dry. Cook until done in a sauté pan.

  2. Sauté thinly chopped onion and grated carrot in a senior sauté pan for 15-20 min. Then add dry white wine and let it evaporate. Add tomato puree, wine vinegar, salt, pepper, clove and cinnamon. Cook altogether for 5 min more.

  3. When ready, the marinade should have the consistency of thick sour cream. Pour half of the marinade out from the sauté pan. Arrange fish fillets on the thin layer of remaining marinade, then pour the reserved half of the marinade over it, cover with the lid and bring to boil. When water seal between the pan and the lid is formed, switch off the heat. Let fish set for 25-30 min. Serve either hot or cold.

We are using cookies to give you the best experience on our site. Cookies are files stored in your browser and are used by most websites to help personalise your web experience.

By continuing to use our website without changing the settings, you are agreeing to our use of cookies.

I understand