Pike Perch Fillet in Potato Coat – *

Rating: 2.88 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Look forward to this fine asparagus recipe:

(*) on a ragout of green asparagus with wild garlic and tomato cubes The pike-perch fillets cut into pieces are marinated with white wine for about half an hour.

Grate the potatoes through the rösti grater and mix with the egg white. Season carefully with salt.

Cut the asparagus ends into small pieces, peel off the back part a little bit. Boil them in light salted water for eight minutes.

Steam the shallots in butter and extinguish with asparagus stock. Reduce and add the heavy cream. Fold in tomato cubes and wild garlic shortly before serving and season.

Drain the pike-perch fillets, season with salt and pepper and turn them in flour on the other side. Later, brush the fillets with the peanut-egg white mixture and fry them leisurely in the hot clarified butter until golden brown.

Dressing: Cut the asparagus into pieces about 4 inches long and arrange in deep plates. Pour the sauce over them and place the pike-perch on top.

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