This is a simple and tasty menue for a three course summer dinner. The key is to do the most mise en place before in order to get the food out quickly. Count that one person eats maybe 2-3 perch filés depending on size.
Garlic and chili marinated prawns with avocado sallad and lime aioli
Prep: peel the prawns, and place in a bowl. Chop one chili and 2 cloves of garlic and add to the prawns, drizzle some olive oil and salt the prawns. Put on foil and let chill in the fridge. Just before serving, chop the salad, slice the avocado and then fry the prawns for 1min per side until pink.
Lime aioli: in a blender, add one egg yolk, 1 teaspoon of mustard and some salt, put on blender and slowly drizzle in about 1dl of oil (olive or other). Add in the end some lime cest and 1/2 lime juice.
Butter fried perch with new potatoes and pea puré
Prep: wash the potatoes.
(5min)Pea puré: put on a small scillet with water and wait until it boils. Add 200g of frozen peas to the boiling water and let boil for 2-3 minutes. Drain and add peas to a blender, add 1 tbsp of butter and 2dl of cooking cream, season with salt and freshly ground black pepper. Mix until it’s a smooth puré.
Boil the potatoes until soft, then add a bit of butter, salt, pepper and parsely to the potatoes and stirr.
In a pan, warm up a nob of butter and a little olive oil, and when the pan is really hot, put in the perch filés and fry for 1min per side, season with salt and pepper.
What you need:
200g soft room temperatured butter
2 dl sugar
4 tablespoons of light syrup (molasses)
1,5 teaspoons of baking powder
1 teaspoon of vanillasugar
4 dl of flour
Two 85g Daim bars
Put the oven on 200 degrees. In a bowl, mix the sugar and butter, then add syrup and mix well. Mix all the dry ingredients, and add gradually to the bowl. When the dough is even, chop some Daim into small chunks and add. Divide the dough into two long pieces and flat it out slightly (it spreads in the oven)on a baking tray. Bake for about 10 min(they are supposed to be a bit doughy in the middle), let cool slightly and then cut into pieces. Serve with coffee or vanilla bean ice cream yum!