John Myers
Pikeperch Fillet with Rice and Green Salad with Yogurt Dressing
The perfect pikeperch fillet with rice and green salad with yogurt dressing recipe with a picture and simple step-by-step instructions.
- 1 kg Pikeperch fillet
- 500 g Rice
- 250 g Canned corn kernels
- 250 g Cashews
- 1 Pc. Stock cube
- 25 g Butter
- 3 Pc. Lemons
- 2 Pc. Lettuce
- 200 g Natural yoghurt
- 2 tbsp Sugar
- 2 Pc. Eggs
- 50 g Flour
- Breadcrumbs
- Rinse the pikeperch fillet with cold water and pat dry, brush with lemon juice, sprinkle with salt and pepper and place in the refrigerator. Take the two heads of lettuce apart, wash and drain in a colander.
- Put two cups of yogurt in a bowl, add two tablespoons of sugar and the juice of one squeezed lemon and stir. Please try and add sugar or lemon to taste as required
- Bring a saucepan with 2-4 liters of water to the boil, add a stock cube and the rice and cook according to the time indicated on the rice package.
- Beat two eggs on a plate, crush the cashews and mix with the breadcrumbs on a plate. Prepare a plate with flour. Now set up the three plates as a breading line (flour, eggs, cashews) and take the fish out of the refrigerator. Cut into pieces on a board and pull through the breading line on both sides and place on a plate. Heat the fat in the pan and fry the fish for 2-3 minutes on each side. Then let it steep on a low level under observation.
- Pour off the cooked rice through a sieve, rinse the pot briefly, put the rice back in, add a piece of butter and the can of corn, stir, put the lid on and keep it warm.
- Pour the yoghurt dressing over the lettuce and mix well.
- Finally, arrange the fish and rice on a plate, each with a slice of lemon. Serve the salad in an extra bowl.
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