John Myers
Contents
show
Pikeperch in Bind
The perfect pikeperch in bind recipe with a picture and simple step-by-step instructions.
- 1 kg Pikeperch fillet [TK]
- 3 Onions
- 3 Jacket potatoes
- 5 Tomatoes
- Lemon, salt, pepper, flour
- Mustard cream or garlic cream to taste
- 150 g Grated Emmental
To prepare
- Thaw pikeperch and cut off the thinner sections, sprinkle lightly with lemon juice, peel the onions and cut into half rings, drain the tomatoes and cut into rings, boil the potatoes, peel and cut into slices, preheat the oven to 250 °
Prepare
- Sauté the onions, sauté half of the tomatoes briefly, place in a baking dish
- Pat the pikeperch dry, flour the skin side and fry on the skin over medium heat. Do not turn. Done when only the top quarter of the fish appears translucent. (after about 10 minutes) Put the pikeperch in the baking dish, brush with the seasoning cream and cover with the potato slices, press down a little
- Bake in the oven for 15 minutes
- Reduce the heat to 200 °. Cover with the remaining tomatoes and place in the oven again for 10 minutes
- After 5 minutes, sprinkle on the cheese and grill until the end
annotation
- Flour and fry the cut thinner parts on the skin, use them as a stopgap or as a snack when cooking
Facebook Comments