Butter-fried perch fillets with fennel, winter chanterelles and root vegetable crush
From the foundersHans Hammar·Co-founder & CFO
An elegant Nordic Friday dinner where butter-fried perch meets an aromatic sauté of fennel, winter chanterelles and lemon, served with a creamy carrot and celeriac crush.
Ingredients
2 servings
- 500 gperch fillets
- 400 gBagged carrots
- 300 gceleriac
- 1 stfennel
- 150 gwinter chanterelles
- 2 stshallot
- 1 mskbutter
- 1 mskcooking oil
- 100 gquark 10%
- 1 stlemon
- 0.5 krukafresh dill
How to make it
- 1
Peel the carrots and celeriac and cut into small dice. Boil in lightly salted water with the lid on for about 12-15 minutes until completely tender.
- 2
Thinly slice the fennel and chop the shallot. Clean the mushrooms.
- 3
Heat half the oil in a frying pan. Sauté the fennel, shallot and winter chanterelles over a medium heat for 5-7 minutes until the fennel has softened and the mushrooms are nicely coloured. Season with salt, pepper and finely grated lemon zest. Remove from the pan and keep warm.
- 4
Drain the root vegetables. Crush roughly with a potato masher together with the quark, salt and white pepper for a light, high-protein crush.
- 5
Pat the perch fillets dry with kitchen paper. Season lightly with salt and pepper.
- 6
Heat the rest of the oil and the butter in the same frying pan over a high heat. Fry the perch skin side down (if the skin is on) for about 1.5-2 minutes. Turn carefully and baste with the butter for 30-60 seconds until the fish is just cooked through.
- 7
Squeeze fresh lemon juice over the fish and scatter over plenty of chopped dill.
- 8
Serve the fish straight away with the root vegetable crush and the warm fennel and mushroom sauté.
Kitchen tips
- Perch is a lean fish that cooks very quickly — take it off the heat as soon as the flesh flakes so it stays juicy.
- Add a little sea salt flakes and extra lemon juice just before serving to lift the flavour even further.
AI-generated content. Always verify ingredients and allergen information yourself.
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