Wash the fillet of pikeperch and then we will put it on the absorbent napkins to drain the excess water. Prepare a Teflon pan with 50 gr of butter, in which we will fry the fillet. The fillet is fried in butter for 2 minutes on each side. what we fried we will put on the absorbent napkins so that the excess butter drains well.
Separately we put a saucepan with boiling water to boil the pasta barilla, in which we added a cube of butter.
I seasoned the salami fillet with spices: salt, freshly ground pink pepper, a tarragon powder and a rosemary powder.
The garnish for this salami fillet, I had penne from the barilla, over which everyone put Greek sauce especially for fish, a sauce with vegetables. I took this recipe from '' 'Euforia tv' '', but I I also added to it the garnish of feathers. On top I put green parsley from my personal pot. I took seeds from Carrefour, I planted them in pots and I have greens of all kinds. Enjoy !!!