John Myers
Pikeperch Fillet with Two Kinds of Salads
The perfect pikeperch fillet with two kinds of salads recipe with a picture and simple step-by-step instructions.
- 2 piece Pikeperch fillet
- 1 tbsp Butter
- 2 cl Lemon juice
- Flour
- Salt
- Lemon pepper
- Potato salad – in the picture, simply potato slices with cress cream
- Raw vegetable salad – in the picture green salad, tomato, cucumber with vinaigrette
- I do not list the preparation of the salads separately, there are enough recipes in the cook bar.
- Let a non-stick pan get hot on medium heat and brush with oil. Flour the pikeperch fillets on the skin side only, then knock them off thoroughly. Fry the fillets slowly on the skin side. Turn briefly in between, the meat side for about 30 seconds. cook and turn back on the skin side. Add the lemon juice and then the butter in small pieces.
- Occasionally drizzle the meat side of the fillets with the butter. Season with salt and lemon pepper towards the end of the cooking time. Arrange the fillets with the two salads and serve.
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