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Fish Recipes Pike fillet on stewed orange chicory

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Exclusive recipe from FISCH PURCHASE HOUSE: On the skin roasted Müritz pike fillet on braised orange chicory

On the skin roasted Müritz pike fillet of braised orange chicory

ingredients for 4 persons

  • 4 pcs. Müritz pike fillet, approx. 180-200g pp
  • 1 sprig of tarragon, roughly chopped
  • 100 g of butter
  • 1 piece of garlic clove
  • 1/2 lemon
  • 8 pcs. Chicory
  • 200 ml of orange juice
  • 50 ml white wine
  • 5 leaves of mint, minced
  • 1 sprig of rosemary, chopped small
  • 1 shallot, chopped small


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  • Halve the chicory lengthways and place in an ovenproof baking dish
  • Spread the orange juice, white wine, mint, rosemary and shallot on the chicory
  • Preheat oven to 200 degrees  All about 20 min. Roast uncovered soft or firm
  • Season the pike fillet with the lemon and salt and fry on the mottled side of the skin until golden brown, turn over and season with the pepper mill
  • Add the crushed garlic clove, the butter and the chopped tarragon
  • Pour everything in the pan until it foams
  • Spread the pike on the chicory and serve with the tarragon butter sauce

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