Poached Pike Perch with Lemon

1. 1 Pike-perchpack 800 g ≈ $12.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 220 g
2. 2 Carrots≈ $1.50 per kg 50 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Gelatin 6 g
5. 5 Bay leaves 1 g
6. 6 Lemon≈ $4.65 per kg 15 g
7. 7 Parsleypack 50 g ≈ $1.50 3 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Place the pike¹ perch, carrots², onion³, bay leaf, salt, and pepper in a pot, covering with water so it fully submerges the fish.

2. Bring to a gentle boil and simmer for 18–20 minutes, skimming off foam, until the fish turns dull and flakes easily with a fork.

3. Remove the fish and carrots², then strain the broth through a fine-mesh sieve.

4. Debone the fish and cut it into chunks, slice the carrots² into rounds, and thinly slice the lemon⁶.

5. Dissolve gelatin in the hot broth as per package instructions, stirring until fully dissolved.

6. Layer the fish, carrots², lemon⁶, and parsley⁷ in a mold, then pour the broth over.

7. Chill and refrigerate for 4 hours until fully set.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.