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Ahvenkuutio Sitruuna-kapriskastikkeella
Perch Cubes with Lemon-Caper Sauce
A light and elegant dish featuring pan-fried perch cubes, coated in a bright and zesty lemon-caper sauce. This recipe celebrates the delicate flavor of Finnish perch, a popular freshwater fish.
🧂 Ainekset
- 600 g Perch fillets(skinless, boneless, cut into 2.5cm cubes)
- 4 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Butter
- 1 tbsp Olive oil
- 2 medium Shallots(finely chopped)
- 2 cloves Garlic(minced)
- 120 ml Dry white wine
- 180 ml Fish stock
- 2 tbsp Capers(drained and roughly chopped)
- 2 tbsp Lemon juice
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
👨🍳 Ohjeet
- 1
In a shallow dish, combine flour, salt, and pepper. Dredge the perch cubes in the flour mixture, shaking off any excess.
- 2
Heat butter and olive oil in a large skillet over medium-high heat.
💡 Ammattilaisvinkit: A mix of butter and oil prevents butter from burning and adds flavor. - 3
Add the floured perch cubes in a single layer (work in batches if necessary) and pan-fry for 2-3 minutes per side, until golden brown and cooked through.
💡 Ammattilaisvinkit: Do not overcrowd the pan. - 4
Remove the perch from the skillet and set aside on a plate. Keep warm.
💡 Ammattilaisvinkit: You can tent them with foil. - 5
Reduce the heat to medium. Add the chopped shallots to the skillet and sauté until softened, about 3-4 minutes.
- 6
Add the minced garlic and cook for another minute until fragrant.
- 7
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
- 8
Add the fish stock and bring to a simmer. Cook for about 5 minutes to allow the sauce to thicken slightly.
- 9
Stir in the capers, lemon juice, chopped dill, and parsley. Season with salt and pepper to taste.
💡 Ammattilaisvinkit: Taste and adjust lemon juice and seasoning as needed. - 10
Gently return the perch cubes to the skillet and toss to coat them in the sauce. Heat through for about 1 minute.
- 11
Serve the perch cubes immediately, spooning extra sauce over the top.
💡 Ammattilaisvinkit
- ✓Use fresh, high-quality perch for the best flavor.
- ✓Ensure the pan is hot before adding the fish to get a good sear.
- ✓Don't overcook the fish; it should be flaky and moist.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of heavy cream to the sauce for a richer, creamier consistency.
- Substitute other white fish fillets like cod or pike.
- Garnish with a lemon wedge and extra fresh herbs.