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
Print Recipe
Pin Recipe Instructions
- Rub the fish fillets with salt and pepper. Finely chop the sunflower seeds and mix with the breadcrumbs in a plate.
- Whisk the egg with a little salt in a second plate.
- Roughly chop the parsley and sauté in the heated butter.
- 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.
- Pull the fillets through the egg and turn them in the breading.
- 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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