Couscous Sticks with Fried Pikeperch Fillet with Lime Sauce

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 223 kcal


for the couscous sticks

  • 100 g Couscous
  • 125 ml Vegetable broth
  • 100 g Quark lean
  • 0,5 tsp Yellow curry powder
  • 0,5 tsp Chilli flakes
  • 1 pinch Ground cumin
  • 1 pinch Freshly grated nutmeg
  • 1 tbsp Finely chopped parsley
  • Salt and pepper
  • 100 g Sesame seeds white to wallow
  • Clarified butter for frying

for the lime sauce

  • 4 piece Spring onion
  • 10 g Fresh ginger
  • 1 tbsp Butter
  • 100 ml Fish stock
  • 50 ml Cream
  • 2 tbsp Creme fraiche Cheese
  • 1 tsp Organic lime zest, grated
  • 2 tsp Lime juice
  • 1 pinch Sugar
  • 0,5 tsp Red peppercorns

for the pikeperch fillet

  • 300 g Pikeperch fillet, ready to cook with skin
  • 2 tbsp Vegetable oil
  • 3 piece Cardamom pod
  • 2 piece Star anise
  • Salt
  • Flour for sprinkling

for garnish

  • Lime wedges
  • Parsley leaves


Preparing the couscous sticks

  • Bring the vegetable stock to the boil, add the couscous, stir well. Cover the pot and let it soak for 10 minutes, then loosen it with a fork and let it cool.
  • Mix the couscous with the quark and season with curry powder, chilli flakes, nutmeg, cumin and parsley. Season to taste with salt and pepper and let steep for 30 minutes.
  • Using the couscous mixture, make a rectangle measuring 20 by 10 cm with moistened hands. to shape. Using the moistened knife blade, divide the couscous mixture into eight sticks.
  • Put the sesame seeds on a plate, roll the couscous sticks in them and press the seeds lightly so that the grains hold well.
  • Heat plenty of clarified butter in a deep pan and bake the couscous sticks until golden on all sides. Remove, drain on kitchen paper and keep warm.

Preparation of the lime sauce

  • Wash and clean the spring onions and cut into thin rings. Ginger peel and finely chop.
  • Melt 1 tablespoons butter in a small saucepan, sauté the spring onions and ginger in it over medium heat.
  • Deglaze with the fish stock and cream. Mix in creme fraîche, lime juice and zest, season with salt, pepper and sugar. Add the red peppercorns, stir everything well and simmer for 5-6 minutes.

Preparation of the pikeperch fillet

  • Rinse pikeperch fillets under cold water, pat dry, cut into 6 pieces, season with salt and sprinkle with flour.
  • Heat the vegetable oil in a pan. Add the cardamom capsule and star anise and sauté briefly (30 seconds).
  • Place the zander pieces, first on the skin side, in the pan and fry for 2-3 minutes, then turn and fry for 1 minute so that the fish still has a glassy core. Remove and drain on kitchen paper.


  • Spread the lime sauce on preheated plates, place the fried pikeperch fillets on top and place the delicious couscous sticks next to them. Garnish with lime wedges and parsley leaves and serve immediately.


  • It is important to prepare the side dish, couscous sticks and sauce first with this delicious dish. The fish can only be added to the pan when the two side dishes have been served.
  • ~ ♥ ~ I wish all those who enjoy this delicacy an unforgettable taste experience ~ ♥ ~


Serving: 100gCalories: 223kcalCarbohydrates: 14.6gProtein: 4.9gFat: 16.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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