While sitting and eating alone, why should it not be possible for a nice and good dinner to you? Pampering yourself. That you are so well worth it!
Put down the extra 5 minutes and create a plate that you do not usually use often. Add it all up in a nice way. Eat and enjoy!
Took and spoiled myself with
Salt Stone Baked Perch Fillets with Cubénepeppar and dill, spinach tossed with carrot fries, confit tomato and tartar sauce.
2 Perch fillets
1 tsp Cubébe pepper, freshly ground
1 salt stone
1 carrot into sticks
1 bag of spinach
50 ml mayonnaise
1 tbsp sour cream
2 tablespoons chopped pickled cucumber
1 tsp Dijon mustard
1 tsp lemon juice
1 teaspoon chopped onion Scharlotten
1 teaspoon capers
1 tsp chopped parsley
1 tsp chopped dill
1/4 tsp sugar
1 pinch cayenne pepper
1/2 tsp salt
Turn oven to 250 degrees and add the salt block in about 20 minutes.
Start by pepper the fish. Salta is not because the fish become influenced salt from the stone when it is cooked.
Heat the oil and add carrot sticks down and let the few color. Take up and let those few drain on a paper.
Heat the butter in a frying pan and add the spinach down. Pepper and stir. Just let the get go in the pan for 1-2 minutes. Pick it up and allow it to rest on a plate.
Mix the ingredients for the sauce and allow it to stand and rest in the fridge for a while.
Bring out the hot salt rock and watch out so you do not burn yourself. Add the fish and allow it to stand for 1-2 minutes in the hot oven. Take it out and decorate it all nicely on the plate. Served with fried potatoes.