John Myers
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Pikeperch Fillet with Homemade Horseradish Sauce
The perfect pikeperch fillet with homemade horseradish sauce recipe with a picture and simple step-by-step instructions.
- 600 g Pikeperch fillet without bones
- 300 ml Whipped cream 30% fat
- 80 g Freshly grated horseradish
- 2 Eggs (M)
- Pepper and salt
- Sugar
- Freshly squeezed lemon juice
- 40 g Flour
- 4 tbsp Cucina olive oil
- 0,5 bunch Parsley crispy fresh
Horseradish Sauce:
- Peel the horseradish and then grate it very finely with the grater.
- Put the cream in a small saucepan and then boil it together with the horseradish, salt, pepper, sugar and lemon juice (please season carefully so that it doesn’t get too sour).
- In the meantime, the eggs will be hard boiled (I used the egg cooker). Peel and finely chop the eggs and set aside.
- Pluck the curly parsley from the stalks and chop finely.
- When the sauce has boiled, add the eggs and finally (just before serving) the parsley.
Pikeperch:
- Cut the pikeperch fillet into pieces of the same size, wash, pat dry, drizzle with the lemon and pepper (please only pepper for now). Then put them in the fridge again for a moment.
- When you have finished the sauce, take the fish out of the refrigerator and season with salt. Turn in flour. Knock off the excess flour.
- We now heat the olive oil in a large pan and fry the fillets on each side for approx. 4-5 minutes until golden brown.
- Place the fish (we had boiled potatoes with it) and the sauce on the preheated plates and garnish with curly parsley.
- You can drink a well-chilled Riesling with it.
- Bon appetit and a happy Easter from Gabi
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