Summary

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

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Instructions

1. Wash the pikeperch fillets, drizzle with lemon juice and set aside.
2. Put the fried potatoes in a pan, season and fry over medium heat.
3. Clean and slice the mushrooms, peel the onions and cut into rings.
4. 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.
5. 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.
6. Spread pikeperch on plates and top with mushrooms and onions, serve with the fried potatoes.