Fish & seafood
Gös i ugn (baked pike-perch)
Baked pike-perch is a freshwater fish dish especially enjoyed at the end of summer. Its delicate white flesh stays juicy thanks to the butter and lemon that gently flavour it.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Preheat the oven to 200 °C and butter an ovenproof dish.
- Peel the potatoes, slice them thinly and parboil them for 8 minutes in salted boiling water.
- Arrange the potato slices on the bottom of the dish, then spread the sliced shallots over them.
- Lay the pike-perch fillets, skin side up, on the potatoes and season with salt, pepper and lemon juice.
- Mix the crème fraîche with the mustard and the chopped dill and parsley, then spoon this sauce over the fillets.
- Bake for 20 to 25 minutes until the fish flakes easily with a fork, and serve straight away with lemon wedges.
Variations and tips
With what you can find here. Replace the pike-perch with perch or cod fillet, which are easier to find in supermarkets.
More ideas
Abborre (roast perch with lemon butter)35 min · 4 serv.Potato and fish broth (fiskbuljong)40 min · 4 serv.Brysselkålsgratäng (Brussels sprouts gratin)50 min · 4 serv.Root vegetable gratin (rotfruktsgratäng)1 h 15 · 4 serv.Grönkålsgratäng (kale gratin)1 h · 4 serv.Bakad äppelkräm (baked apple cream)55 min · 4 serv. · budget-friendlySmoked pike (rökt gädda)20 min · 4 serv.Goat cheese pancake (getostpannkaka)40 min · 4 serv.
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Original Ecomely recipe.