The perch and the tomato

Yeap, almost 2 months! 2016 gone, Valentine’s day gone and many days in between. However, here we are with more fishy recipes (pun intended) and a few variations with greens.

There are some first attempts on plating variations so, do excuse if it looks sloppy. Still, an easy recipe to follow and have fun with!

In it:

  • 150 gr of Perch fish
  • white mushrooms
  • 1 tomato
  • slices of cucumber
  • 1 “red” onion
  • Red bell pepper
  • slices of parsnip
  • coriander
  • Greek lettuce

How to:

  • Slice the red bell pepper, white mushrooms, parsnip and coriander and at stir fry them at low heat until a darker / golden colour of each.
  • Slice the red onion, cucumber and lettuce, with the julienne method and add them into a half tomato (see picture below).
  • Make 3 vertical slits to the Perch, season it with salt, pepper and Curcuma and then pan fry it at medium fire, each side (usually 3 minutes per side).
  • Add your preferred red sauce and serve.

 

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