Siikarulla with Basil Potato Salad
recipe

Preparation Time: 1 hour
Serving Size: 4
Enjoy a delicious siikarulla seasoned with salt, white pepper, and a hint of sugar. Serve it alongside a refreshing basil potato salad that adds flavor and color to the dish.

Ingredients:

Siikarulla:
- 2 skinless, boneless pike perch fillets
- Salt
- White pepper (to taste)
- A pinch of sugar
- Butter
Basil Potato Salad:
- 1 bunch of fresh basil leaves
- 2 dl mayonnaise
- 10-16 new potatoes (boiled)
- 2 tablespoons capers
- 1 green onion (chopped)
- Fresh parsley (for garnish)
Tomato Vinaigrette:
- 1 large tomato
- 1 new onion
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 3/4 dl canola oil
- Salt (to taste)
- Black pepper (to taste)

Instructions:

1. Siikarulla:
- Season the pike perch fillets with salt, white pepper, and a pinch of sugar.
- Place the fillets on cling film side by side with tails facing opposite directions.
- Roll them tightly in the cling film and tie the ends.
- Wrap the entire package in foil and seal it tightly.
- Cook in a 100°C (212°F) oven until the internal temperature reaches 45°C (113°F).
- Chill in the refrigerator, unwrap, and cut into two serving rolls.
- Brush the pieces with soft butter and bake in a 250°C (482°F) oven for about 10 minutes.
2. Basil Potato Salad:
- Cut the boiled potatoes into smaller pieces.
- Blend the basil leaves and mayonnaise with an immersion blender until it becomes a smooth light green mixture.
- Combine all salad ingredients and let it sit for a moment before serving.
- Garnish with fresh parsley.
3. Tomato Vinaigrette:
- Cut the tomato into wedges, remove the seeds, and dice it finely.
- Chop the onion and place it in a saucepan with vinegar and sugar. Bring to a boil.
- Add the canola oil, salt, and black pepper. Let it sit for a moment, then add the tomatoes.
- Serve immediately.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 18 g
- Fiber: 3 g

Reviews: 4.6 (1990 reviews) ★★★★★ share