in Germany

Pike-perch fillet Spreewald style

Spread the love

Ingredients for 2 servings:

  • 400 g fish fillet(s) (pike-perch fillet)
  • 200 g root vegetables (soup greens)
  • 100 g sweet cream
  • 100 ml wine, white, dry
  • 1 bunch of dill
  • 1 tsp horseradish
  • ½ lemon(s), the juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the root vegetables into thin strips and sauté in butter. Season the pike-perch fillets with pepper and salt, place them on top of the root vegetables, and let them simmer, covered, for 6-7 minutes. Remove the fish and keep warm in the oven at 70°C (160°F). Add the white wine and cream to the root vegetables and reduce slightly. Add the finely chopped dill, grated horseradish, and lemon juice. Serve with boiled potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Piglet Dick

Piglet Dick