
Devices & Accessories
Pike perch fillets with fresh corn polenta
Prep. 45 min
Total 1 h 5 min
4 portions
Ingredients
-
pike-perch fillets, skin on (4 fillets, 1 cm thick),400 g
-
fish sauce (20 g)1 ½ tbsp
-
toasted sesame oil (10 g)2 tsp
-
fresh dill leaves only7 - 8 sprigs
-
orange, preferably organic zest and juice1
-
water500 g
-
fresh sweetcorn kernels (from 5-6 corn cobs)600 - 700 g
-
salt2 tsp
-
mixed vegetables cut in slices (5 mm), or bite-size pieces (e.g. carrots, broccoli, cauliflower)400 g
-
butter40 g
Nutrition per 1 portion
Calories
350 kcal /
1461 kJ
Protein
26 g
Fat
12 g
Carbohydrates
29 g
Fibre
7.6 g
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