Finnish chef Michael Björklund prepares this delicous dish for us at his restaurant on the island of Fasta Åland.
Perch filets sautéed in butter with foamy mussel sauce and spring vegetables
Perch Filets Sautéed in Butter:
Fold the filets in the middle and sautée them in butter until golden brown. Season with salt and pepper to taste.
Foamy Mussel Sauce:
1 garlic clove
½ fennel bulb
2 dl dry white wine
2 liters mussels
½ liter water
White pepper (freshly ground)
Cut the shallots, garlic and fennel into small pieces. Put them all into a pot, add the wine and cook the vegetables briefly. Add the mussels and water and cover. Simmer for about ten minutes. Drain through a sieve and return the liquid to the heat, reducing it by 1/3. Add the cream and let simmer until it thickens . Add salt and pepper. Strain the sauce through a fine sieve, add butter and beat until foamy.
Spring Vegetables Sautéed in Butter:
100g blanched cauliflower florets
8 spears of green asparagus
1 red onion, sliced
A handful of broad beans
ca. 50g butter
Black pepper (freshly ground)
Sauté the vegetables briefly in butter and season with salt and pepper.
Arrange the perch filets on the vegetables, add the sauce and decorate with sprigs of dill.