Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely mince the rind of 1 preserved lemon, ensuring to remove any pulp, and combine it in a small bowl with 2 tablespoons of chopped fresh dill, 1 tablespoon of chopped fresh parsley, 1 finely minced small shallot, 1 tablespoon of sour cream, 0.5 teaspoon of black pepper, and 0.25 teaspoon of salt.

2. 2

   Lay the 500 grams of pike perch fillet flat on a clean surface and spread the prepared preserved lemon and herb filling evenly over the entire surface.

3. 3

   Carefully roll the filled pike perch fillet into a tight roulade, starting from one of the longer sides, and secure it gently with kitchen twine at 1-inch intervals to maintain its shape during steaming.

4. 4

   Prepare your steamer by filling the bottom pot with 2 cups of water and bringing it to a boil over medium-high heat, then place the rolled fish, along with 2 peeled and quartered medium potatoes and 1 peeled and sliced medium carrot, into the steamer basket.

5. 5

   Place the steamer basket over the boiling water, cover tightly, and steam the pike perch roulade, potatoes, and carrots for 18-20 minutes, or until the fish is opaque and flakes easily with a fork and the vegetables are tender.

6. 6

   Carefully remove the steamed fish roulade from the steamer, snip and remove the kitchen twine, and slice it into 1-inch thick medallions.

7. 7

   Arrange the sliced steamed pike perch with the tender steamed potatoes and carrots on two serving plates, drizzling with 1 tablespoon of olive oil just before serving.