New Scandinavian Cooking > Episodes > S03 E06 Early Noble Harvest > Fried Pike Perch with Norwegian Lobster and Roasted Asparagus
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  • Fried Pike Perch with Norwegian Lobster and Roasted Asparagus
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    By Tina Nordström

    Fried Pike Perch with Norwegian Lobster and Roasted Asparagus

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    Servings: 4

    PREPARATION:

    • 1

      Rinse the asparagus and the spring onions. Cut off the chewy part of the asparagus (the bottom).

    • 2

      Drizzle a bit of oil over the asparagus and the spring onions — season with salt and pepper.

    • 3

      Fry in a pan on medium to high heat for 10 minutes. Make sure the asparagus do not get too soft.

    • 4

      Put on a plate and cover with tin foil to keep warm.

    • 5

      Butter: Heat the butter in a pot over medium heat until it turns golden brown. Strain the butter through a tea sieve. Let it cool a couple of minutes. Mix in the herbs and the onion. Season with salt and pepper.

    • 6

      Peel the Norwegian Lobsters. Mix the parmesan, lemon zest and the dill in a bowl.

    • 7

      Season the fish with salt and pepper.

    • 8

      Fry skinside down on medium heat for 7 minutes. Turn the fish over and fry for another 7 minutes.

    • 9

      Place the fish on a plate and keep it warm.

    • 10

      Place the Norwegian Lobster in a frying pan and sear them for about 2 minutes.

    • 11

      Remove them from the pan and roll them in the bowl with parmesan, lemon zest and dill.

    For serving: Put the asparagus and the onions on a plate, add the fish and top with the Norwegian Lobster. Heat the butter and drizzle over the fish. Sprinkle with the excess parmesan, lemon zest and dill.

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  • Servings: 4

    PREPARATION:

    • 1

      Rinse the asparagus and the spring onions. Cut off the chewy part of the asparagus (the bottom).

    • 2

      Drizzle a bit of oil over the asparagus and the spring onions — season with salt and pepper.

    • 3

      Fry in a pan on medium to high heat for 10 minutes. Make sure the asparagus do not get too soft.

    • 4

      Put on a plate and cover with tin foil to keep warm.

    • 5

      Butter: Heat the butter in a pot over medium heat until it turns golden brown. Strain the butter through a tea sieve. Let it cool a couple of minutes. Mix in the herbs and the onion. Season with salt and pepper.

    • 6

      Peel the Norwegian Lobsters. Mix the parmesan, lemon zest and the dill in a bowl.

    • 7

      Season the fish with salt and pepper.

    • 8

      Fry skinside down on medium heat for 7 minutes. Turn the fish over and fry for another 7 minutes.

    • 9

      Place the fish on a plate and keep it warm.

    • 10

      Place the Norwegian Lobster in a frying pan and sear them for about 2 minutes.

    • 11

      Remove them from the pan and roll them in the bowl with parmesan, lemon zest and dill.

    For serving: Put the asparagus and the onions on a plate, add the fish and top with the Norwegian Lobster. Heat the butter and drizzle over the fish. Sprinkle with the excess parmesan, lemon zest and dill.

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