Summary

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

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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.