Grilled perch with compote

Clemens Haardiek

Spring dish

Ingredients for four servings:
1-2 perch, depending on size leaves of common yarrow
250 g sprouts of Japanese knotweed (alternatively reed or sorrel)
4 stalks of woodruff
30 g ground elder leaves
20 g chickweed
50 g butter (standard or vegan)
Salt

Vegetarian alternative:
Skip the fish, double the amount of plants, and enjoy a warm forest salad.

Preparation:
1. Clean the fish and coat the belly with some salt and the
Fill with yarrow. Grill the whole fish until the meat separates from the bones.
2. Clean the Japanese knotweed and cut it into small pieces. Melt the butter, add the knotweed and woodruff, and season to taste.
3. Arrange the ground elder and chickweed in a salad and serve with fish and woodruff.

Source: visitsweden.com

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