Summary

Ingredients

• 150 g crème fraîche
• 1 tablespoon milk
• 1 tablespoon horseradish (cream horseradish)
• salt and pepper
• 600 g chanterelles, cleaned
• 80 g shallot (s), chopped
• 1 clove garlic, chopped
• 4 tablespoon oil (olive oil)
• 0.5 ½ bunch parsley, smooth, chopped
• 4 fish fillet (s) (pikeperch fillet, 120 g each)
• 20 g butter
• 1 teaspoon lemon juice

Print Recipe Pin Recipe

Instructions

1. Mix the crème fraîche with milk and horseradish until smooth, season with salt and pepper. Heat the oil and fry the shallots with the garlic, add the chanterelles and fry for 4-6 minutes. Add parsley and season with salt and pepper. Fry the fish in butter in a pan, deglaze with lemon juice. Season with salt and pepper. Heat the horseradish cream in a saucepan. Arrange the chanterelles on preheated plates, drizzle with the horseradish cream, place pikeperch on top and serve immediately. Boiled potatoes, for example, are suitable as a side dish.