Summary

Ingredients

• 4 port. Pike fillet (s), 150 g each
• 1 bunch parsley
• 4 clove (s) garlic
• 100 ml coffee cream
• olive oil
• butter
• Lemon juice
• salt and pepper

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Instructions

1. Drizzle the pike fillets with lemon juice on both sides, pepper and cover and leave to rest for approx. 1 hour.
2. Heat the oil and butter in a medium pan, add the coffee cream, add the plucked parsley and stir until smooth. Finely chop the garlic, sprinkle it into the parsley and cream mixture and let it simmer. Then set aside.
3. Drain the prepared pike fillets, season with salt and fry them in a larger pan. Spread the parsley - garlic - cream evenly on the fish and finish cooking.
4. Serve jacket potatoes and possibly steamed vegetables as a side dish.