Pikeperch has a delicate meat, is practically completely assimilated by our body and is perfect for a dietary snack. And if you spice it up and serve it with lemon, greens and vegetables, it will become a real colour of the table.
1 pikeperch (approx. 2 kg)
2 tbsp. honey
3 tbsp. sauce
2 tbsp. lemon juice
1 black pepper
1 bundle of green bulbs
250 g peeled shrimp
1 tsp. grated fresh ginger
1 tsp lemon zest
1 tsp. ground black pepper, 50 ml of vermicelli, olive oil.
Peel and peel the fish. Cut into slices, boiling backbone, pin bone, and ribs. Season the head and bake separately, then add the head to the ready-to-cook fish.
Season with salt and pepper. Dice the peppers, sweet pepper and watermelon, soak them in the oil, add the spices and tops and simmer over low heat until thickened. Then add the prawns, stir, simmer and remove from the heat. Season with salt and season with spices. Line the deck with parchment and place a few strips of thread on the parchment. Turn one piece upside down with the skin facing downwards and make a few ridge cuts across the entire width. String the rest of the dish with the skin facing downwards, spread the filling, cover the dish with the slits, wrap tightly, wrap in parchment and bake in an oven for 40 x 200°C.
Prepare the sauce: heat the lemon juice, soy sauce and honey until the honey dissolves, but do not bring to a boil.
Remove the parchment and string from the cooked rice and place on a plate, cover with the sauce. Sprinkle with cedar pots if you like, garnish with vegetables and greens.