Pikeperch in Almond Herb Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s) (pikeperch fillet)
- 80 g almond (s), peeled
- 1 bunch parsley
- 1 bunch basil
- 1 bunch dill
- 2 egg (s)
- 100 g flour
- 3 tablespoon breadcrumbs
- salt and pepper
- 1 pinch (s) chili powder
- 1 shallot (s)
- 1 lemon (s)
- 50 g butter
- 50 ml olive oil
Print Recipe
Pin Recipe Instructions
- Finely chop the peeled almonds and brown them lightly in the pan without butter. Salt and pepper the pikeperch fillets and drizzle with lemon juice. Finely chop the herbs and shallot, mix with the chilli powder, the browned almond pieces and the breadcrumbs.
- Turn the pikeperch fillets one after the other in the flour, the beaten eggs and the almond and herb breading. Heat butter and olive oil in a pan and fry the fish fillets until crispy.
- We usually have rosemary potatoes as a side dish.
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