22 July 2010

Pike-Perch au Gratin

This is the third recipe in a row with Hot Lemon and chanterelles. It's that tasty!

(4 servings)
  • Pike-perch fillet
  • Chanterelles
  • Hot Lemon
  • Swedish turnip
  • 3 dl crème fraise
  • Butter
  • Canola oil
  • Potatoes
  • Tomatoes
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Mix with crème fraise and put aside. Slice big flat pieces of Swedish turnip and cover the bottom of a baking dish with the slices and some canola oil. Put the pike-perch fillet on top with salt and pepper and cover it with the chili chanterelle crème fraise.

Cook in oven on 175 degrees C. for about 30 minutes. Check the fish regularly so it doesn't burn, time will vary depending on the oven and thickness of the fillet.

Serve with new potatoes, a tomato salad and fresh slices of Hot Lemon.


  1. Hi there, what a fantastic chilli blog! Loving the look of the hot lemon chanterelles - so pretty with those bright yellow fruits! Any good recipe ideas for some serrano chillies that I've got coming along nicely on my windowsill?

    So far I've made enchilladas which were super-tasty with the first chilli that fell casualty to the wind... http://acookandherwindowsill.blogspot.com/2010/07/windfall-chilli-enchiladas.html

  2. Hi Amy, thanks for the comment! The enchilladas looked great, I would think you could use the serranos for about anything. As green I would put fresh rings on garlic bread. I haven't actually tried serranos, but I imagine them fitting this recipe http://www.chiliez.com/2010/04/black-red-lasagna.html

    If you click "recipes" under Categories you can browse all the recipes I've posted so far, for inpiration. Good luck with the windowsill chilies! I will keep an eye on your blog. =)