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Ingredients

Serves:
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pike perch fillet with skin 300 g
boiled beetroot 200 g
quinoa 100 g
leek 100 g
cream 20% 200 ml
chives
ground black pepper
salt
olive oil

Nutritional information

cal
109,67
prot
9,26
fat
3,13
carbs
10,56
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Pike perch with beetroot and quinoa with cream sauce

Pike perch with beetroot and quinoa with cream sauce

Ingredients

Today we’d like to prepare a special dish from Chef Leon Ek, who provided it especially for katerina.ru website. This is going to be a tender fillet with a garnish of quinoa with beetroot and leek together with cream sauce. Let’s begin!


Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1
Done

Step 1

Soak quinoa in water for 15 minutes (to get rid of the upper layer on the grain which can make it bitter if not soaked), wash it through, pour 200 ml of water in and cook on a medium-low fire for around 10 minutes. Pass a spoon around the quinoa to loosen it up a bit.

2
Done

Step 2

Whilst the quinoa is being cooked, cut the white part of the leeks in semi-circles, peel and cut the beetroot in cubes. Put both of them into a frying pan, add a bit of olive oil and cook on a medium fire for 3 minutes, stirring from time to time. Add salt, ground pepper, pour the cream and cook on a low fire for another 15 minutes.

3
Done

Step 3

Make small cuts on the fish, sprinkle with some salt and pepper on both sides. Heat a frying pan with some olive oil in it, put the fish with the skin down and fry for around 5 minutes, the turn it over and cook for 3-4 minutes.

4
Done

Step 4

Add the quinoa to the beetroot (if the cream sauce hasn’t evaporated completely, you may transfer it into a sauce-boat), stir well.

5
Done

Step 5

Put the fish onto the plates and serve the quinoa using a serving ring form to make equal portions of the salad. Decorate with a couple pieces of chives or dill, serve with the cream sauce.

6
Done

Step 6

Enjoy your meal!

Pike perch with beetroot and quinoa with cream sauce

Today we’d like to prepare a special dish from Chef Leon Ek, who provided it especially for katerina.ru website. This is going to be a tender fillet with a garnish of quinoa with beetroot and leek together with cream sauce. Let’s begin!

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 40 mins

Ингредиенты

  • 300 g pike perch
  • 200 g boiled beetroot
  • 100 g quinoa
  • 100 g leek
  • 200 ml cream 20%
  • chives
  • ground black pepper
  • salt
  • olive oil

Способ приготовления

  • Soak quinoa in water for 15 minutes (to get rid of the upper layer on the grain which can make it bitter if not soaked), wash it through, pour 200 ml of water in and cook on a medium-low fire for around 10 minutes. Pass a spoon around the quinoa to loosen it up a bit.

  • Whilst the quinoa is being cooked, cut the white part of the leeks in semi-circles, peel and cut the beetroot in cubes. Put both of them into a frying pan, add a bit of olive oil and cook on a medium fire for 3 minutes, stirring from time to time. Add salt, ground pepper, pour the cream and cook on a low fire for another 15 minutes.

  • Make small cuts on the fish, sprinkle with some salt and pepper on both sides. Heat a frying pan with some olive oil in it, put the fish with the skin down and fry for around 5 minutes, the turn it over and cook for 3-4 minutes.

  • Add the quinoa to the beetroot (if the cream sauce hasn’t evaporated completely, you may transfer it into a sauce-boat), stir well.

  • Put the fish onto the plates and serve the quinoa using a serving ring form to make equal portions of the salad. Decorate with a couple pieces of chives or dill, serve with the cream sauce.

  • Enjoy your meal!

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