Remove the belly flaps of the huchen fillets, pluck the bones with fish tweezers. Portion the fillets, season & fry slowly in fat on the skin side. Baste frequently to keep the fish nice and juicy. Drizzle with lemon & finish with butter. Keep the fillets warm. For the pea cream, heat butter in a pan, sauté shallots until colorless, add peas, add sugar & seasoning, deglaze with vegetable stock & simmer until peas are cooked. Chop & add the mint, puree & pass through a sieve. Arrange the huchen fillet on the pea cream & garnish with mint.
Huchen Schnitzl in Pea Cream
Rating: 3.62 / 5.00 (47 Votes)
Total time: 30 min
Servings: 6.0 (servings)