- 2 X 300 gr perch fillets
- 4 tbsps Lurpak® Lighter butter
- 2 small beets, boiled
- 2 small courgettes
- 1 fennel
- 1 lime, its zest, and lemon
- 4 tbsps chives, chopped
- 50 gr Lurpak® Lighter butter, melted
- Freshly ground pepper
Perch sautéed with Lurpak Lighter butter and served with marinated vegetablesA recipe by Alexander Papandreou
Place in a bowl, the melted Lurpak® Lighter butter, the zest and the juice of the lime, the chopped chives, salt, and freshly ground pepper and mix well.
On a cutting board, using a sharp knife, cut the fennel into thin slices and, using a mandolin, cut the beets and zucchini into thin slices. Place the vegetables each in a different bowl, pour in an equal amount of the butter-lime mixture and stir well.
Place a non-stick pan on high heat, let it heat well and then add the 4 tablespoons of Lurpak® Lighter butter. Sauté the perch fillet for about 7-8 minutes on both sides, sprinkling with salt and freshly ground pepper. When the perch fillets are ready, take them out of the pan and place them on the dish, lined with a paper towel in order to absorb the unnecessary butter.
Serve each fillet of perch, in a large dish, place the marinated fennel on top and serve next to it, slices of squash and beet, alternatively.