Summary

Ingredients

• 4 fish fillet (s), (pikeperch fillets) with skin, flaked, approx. 180 g each
• salt and pepper
• 2 tablespoon flour
• 2 tablespoon olive oil
• 1 sprig rosemary
• 2 small shallots
• 20 g butter
• 50 ml white wine, dry
• 50 ml vermouth, dry
• 100 ml fish stock (glass)
• 200 ml whipped cream
• 40 g horseradish, fresh
• some lemon juice

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Instructions

1. Peel the shallots, dice finely and sauté in the butter until translucent. Deglaze with white wine and vermouth and let it boil down completely. Pour in the fish stock and reduce by half. Add the cream and let the sauce boil down until creamy. Peel and finely grate the horseradish, put some shavings aside and stir the rest into the sauce. Season the sauce with a little salt, pepper and lemon juice.
2. Rinse the pikeperch fillets, pat dry and cut into the skin several times. Then salt, pepper and turn in 1 to 2 tablespoons of flour. Heat the olive oil in a pan, add the rosemary sprig and fry the pikeperch fillets with the skin side down over medium heat for 7 to 8 minutes until crispy. Then remove the pan from the heat, turn the fish and let it simmer for 1 minute.
3. Spread the horseradish sauce on the plates, place a pikeperch fillet on each and sprinkle with the horseradish shavings that were set aside.
4. Dill potatoes and beetroot go well with it.