John Myers
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Fried Pikeperch with Lamb’s Lettuce, Beetroot and Dill Sour Cream
The perfect fried pikeperch with lamb’s lettuce, beetroot and dill sour cream recipe with a picture and simple step-by-step instructions.
For the lamb’s lettuce
- 400 g Lamb’S lettuce
- 2 tbsp White wine vinegar
- 1 tbsp Honey liquid
- 5 tbsp Linseed oil
- Salt
- Black pepper from the mill
For the beetroot salad
- 1 Orange / orange
- 1 packet Boiled beetroot
- 2 tbsp Raspberry vinegar
- 1 tbsp Honey liquid
- 2 tbsp Linseed oil
- Salt
- Black pepper from the mill
For the dill sour cream
- 0,5 bunch Dill
- 1 a cup Sour cream
- Salt
- Pepper from the grinder
- 1 Pr Sugar
For the fish fillet
- 800 g Pikeperch fillet
- Flour
- Rapeseed oil for frying
- Lemon juice
- Salt
For the lamb’s lettuce
- Wash and drain the lettuce. Mix vinegar with honey, fold in the oil. Season with salt and pepper.
For the beetroot salad
- Wash the orange with hot water and dry it. Peel the orange with a zest zipper. Squeeze out the juice. Slice the beetroot and place in a bowl. Mix the orange zest and juice with the raspberry vinegar and honey. Withhold the oil. Season with salt and pepper. Add the marinade to the beetroot and carefully fold in.
For the dill sour cream
- Rinse and pat dry the dill and cut into small pieces. Beat the sour cream until smooth, stir in the dill. Season with salt, pepper and sugar.
the pikeperch fillet
- clean, sour and salt. Let the rapeseed oil get hot. Turn the pikeperch fillet in flour and fry for 4 minutes on each side.
- Serve the pikeperch fillet with the beetroot, lamb’s lettuce and dill sour cream. Enjoy your meal!
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