John Myers
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Fish: Pikeperch in Egg Shell
The perfect fish: pikeperch in egg shell recipe with a picture and simple step-by-step instructions.
- 300 g Pikeperch fillet without bones
- 1 piece Egg
- 1 branch Fresh thyme
- Salt and pepper
- 1 Can Tomato fillets
- 1 piece Fresh onion
- 1 teaspoon Rapeseed oil
- 1 tablespoon Agave syrup
- 2 piece Zucchini
- Salt and pepper
- 2 piece Garlic cloves chopped
- 1 teaspoon Extra virgin olive oil
the fish
- Dry the fillets. Beat the egg and mix with salt, pepper and thyme leaves. Pull the fish through the egg mass.
- Heat a coated pan and slowly fry the fish WITHOUT fat in it on both sides for about 2 – 3 minutes.
the vegetable
- Cut the zucchini with the spiral cutter into “spaghetti” and then blanch for about 2 minutes.
- Peel and finely chop the garlic cloves. Heat the oil in a pan and fry the zucchini spirals in it.
- Peel and finely dice the onion. Fry in oil, add the tomato fillets and bring to the boil. Season with salt and pepper and add a little agave syrup to taste.
- Now put the tomato vegetables on preheated plates, place the zucchini noodles on top and serve with the pikeperch.
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