Pike Perch Fillet with Pumpkin Seed Polenta Cream and Marinated Arugula




Rating: 3.85 / 5.00 (55 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:







For the pumpkin seed polenta cream:











Instructions:

For the pike-perch fillet, season the pike-perch with salt and lemon juice, push garlic and some thyme under the skin and fry the whole thing on the skin side in oil until crispy.

For the cream, brown the polenta in butter, add soup and bring to a boil. Let everything simmer until it has a creamy consistency. Then mix in pumpkin seeds and the chopped leeks.

Season the cream lightly with salt and nutmeg and add whipped cream.

Arrange the creamy polenta on a plate, first add the marinated arugula and then the grilled pike-perch fillet.

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