Pikeperch Bernese Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s), (pikeperch fillet)
- 400 g mushrooms, fresh
- 4 large onion (s)
- 4 tablespoon flour
- 1 tablespoon lemon juice
- salt and pepper
- 800 g potato (s), cooked in slices (fried potatoes)
- 5 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the pikeperch fillets, drizzle with lemon juice and set aside.
- Put the fried potatoes in a pan, season and fry over medium heat.
- Clean and slice the mushrooms, peel the onions and cut into rings.
- Dab the fish with a paper towel and cut into portions, season with salt and pepper. Put the flour on a plate and roll the pieces of fish in it, knocking off any excess flour. Heat 2 tablespoon clarified butter in a pan and fry the pikeperch on both sides until golden brown, keep warm.
- Put 1 tablespoon of clarified butter in the pan and fry the mushrooms until golden brown. In a second pan, heat 2 tablespoons of clarified butter and fry the onion rings until crispy.
- Spread pikeperch on plates and top with mushrooms and onions, serve with the fried potatoes.
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