Fried Pikeperch on Tomato Ragout and Dill Cream Noodles

pasta dough

1. Mix all ingredients into a smooth dough. Place the finished dough in cling film and let it rest for an hour in the refrigerator. Roll out the pasta dough with the pasta machine and process it into pasta. Let the finished noodle dry for an hour and boil it in strongly bubbly salted water.

Tomato ragout

1. Peel the tomatoes cold and cut into large cubes, dice the zucchini, pluck the herbs and finely chop, peel and finely chop the garlic. Heat the olive oil in a saucepan, fill it with the pasteurized tomatoes and let it warm up. Add herbs and boil to a sauce. Put the tomatoes and zucchini on top and let them reduce. Stir again and again and season with salt, pepper and lemon juice. Thicken with flour if necessary.

Dill cream pasta

1. Bring the cream and milk to the boil, then add the lemon juice. Gradually stir in the butter flakes and thicken over medium heat until the desired consistency is achieved, if necessary add a little flour. Season with salt and pepper. Just before serving, add the finely chopped herbs and heat so that the taste is not lost.

Pikeperch fillet

1. Wash the pikeperch fillet, dry it and cut it into pieces of equal size. Incise the skin and blend the side of the skin. Heat the pan on medium heat with a little oil. Put the pikeperch fillet in the pan and slowly fry on the skin side (be careful !!! press on the pikeperch fillets, otherwise the fish could curl up. As soon as the skin has turned golden brown, turn the fish pieces over and let them fry again very briefly from the other.