Ingredients
- 300 g cleaned perch fillets
- 100 g tuna in oil
- 2 eggs
- 2 peppers
- small pickled gherkins
- anchovies in oil
- pickled capers
- crumb
- sage
- vinegar
- butter
- extra virgin olive oil
- salt
- pepper
For the recipe for perch with tuna sauce and peppers, line a plate with baking paper, place the peppers on it and bake at 230 ° C for about 30 minutes. Let them cool, then peel them, open them, remove the seeds and cut them into small pieces.
For the tuna sauce: firm the eggs. Soften 30 g of crumb with a tablespoon of water and a teaspoon of vinegar. Blend the tuna in sauce with 15 gherkins, a large spoonful of capers in vinegar, 3 anchovies in oil, hard-boiled eggs cut into pieces, the softened and squeezed crumb, 100 g of oil and 100 g of water.
For the perch: cut the fish fillets into diamond shapes and cook them in a pan with a drizzle of oil and a knob of butter, 3 sage leaves, a pinch of salt and a pinch of pepper. After 2 minutes turn off and let it rest in the pan for a minute. Serve the perch lozenges with the tuna sauce and peppers.
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