Ocean Perch with ginger and olives
Ocean Perch is getting more popular in Iceland, but the bulk of it is exported to countries like Germany and France where it is liked a lot. This very good fish can be cooked in very many ways according to traditions in each country or its regions. This recipe for two comes from The new Icelandic Cookbook.
400 g red ocean perch fillets
30 g fresh ginger
10 black olives
1 dl rosé wine
1 dl fish stock
100 g butter
oil for frying
To make the sauce:
Peel the ginger and chop finely. Chop the olives. Chop the shallots and fry until soft. Add the rosé wine, reduce by one third by simmering and add fish stock and cold pieces of butter and let simmer a little more. Add salt and pepper to taste.
Now fry the fish fillets on both sides in an oil at a high temperature. Add the ginger and olives after the fish has been turned in the pan. Season with a pinch of salt.
Spread the plate with the sauce. Place the fish on the sauce and the ginger and olives on the top of the fish. Sprinkle the pieces of bell peppers and chopped parsley over it.
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