Perch with vegetables

Perch with vegetables
Ingredients for 4 persons:
  • Perch filet, 4 x 200 g
  • Spinach, 100 g
  • Broccoli, 300 g
  • Cauliflower, 300 g
  • Tomato, 2 pcs
  • Red pepper, 2 pcs
  • Fresh herbs at your desire
  • Olive oil, 0.5 dcl
  • Pomegranate, 1 tbl spoon

  • Put red pepper, herbs and oil in MixSy to prepare pesto.
  • Put perch fillets on the Felix cutting board sprinkle with pepper and add spinach on it and then roll it.
  • Put tomato, broccoli, cauliflower and perch in the cold oval griller (Z-V3025Z), without adding oil and water. Cover and leave it on the induction plate at medium temperature for the first 3 minutes (at a temperature of 160°C) and then 10 minutes at low temperature of 90°C.
  • Pour the pesto over the ready meal, serve it in Rio Black porcelain and add oil and pomegranate.
             Bon Appétit!
            Chef Petra Gerić

Posted: 3/30/2018 10:24:35 AM by Zepter International | with 0 comment(s)
Zepter Kitchen
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