Pikeperch Fillet in Dill Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

We peel and chop the shallot, put it in a saucepan with the white wine and simmer until the liquid has almost boiled away. We add the cream and let everything boil down to about a third of the amount. We stir the dill and 75 g of the butter into the sauce with a whisk and season with salt and pepper. We keep the sauce warm in a water bath.
Now we heat the oil and the remaining butter in a large pan. Carefully wash the pikeperch fillets, pat dry and sprinkle with a little salt and pepper (or Vegeta). Bake golden yellow on both sides in the hot fat. Then we take them out of the pan and let them drain on kitchen paper.
Now we distribute the sauce on the pre-warmed plates and put the pikeperch fillets on top.
For this I prefer boiled potatoes or potato gratin.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.