Pikeperch Fillet with Parsley Sauce

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g fish fillet (s) (pikeperch fillets)
  • salt and pepper
  • 6 tablespoon sunflower seeds
  • 2 tablespoon breadcrumbs
  • 1 egg (s)
  • 1 bunch parsley
  • 2 tablespoon butter
  • 200 ml fish stock
  • 200 ml cream
  • 4 tablespoon oil
  • 2 tablespoon butter
Pikeperch Fillet with Parsley Sauce
Pikeperch Fillet with Parsley Sauce

Instructions

  1. Rub the fish fillets with salt and pepper. Finely chop the sunflower seeds and mix with the breadcrumbs in a plate.
  2. Whisk the egg with a little salt in a second plate.
  3. Roughly chop the parsley and sauté in the heated butter.
  4. Pour in the fish stock and cream, season with salt and pepper. Let everything simmer for 5 to 6 minutes, then puree with the electric blender. Keep warm.
  5. Pull the fillets through the egg and turn them in the breading.
  6. Heat the oil and butter in a pan and fry the fish fillets until golden brown on both sides. Serve with the parsley sauce.

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