Summary

Ingredients

• 4 fish fillet (s) (pikeperch)
• some flour
• 1 lemon (s)
• salt
• 300 g carrot (s)
• 1 cauliflower (cauliflower)
• 1 tablespoon margarine or butter
• 125 ml white wine
• 1 cup crème fraîche
• 300 g potato (s)
• salt
• pepper
• parsley
• oil

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Instructions

1. Boil potatoes unpeeled until cooked through.
2. Cut the carrots and cauliflower into strips. Sweat the vegetables in 1 tablespoon of margarine or butter. Pour white wine on top, put the lid on the pan and steam the vegetables for 7 minutes.
3. Clean, sour and salt the pikeperch fillets. Flour lightly on each side to avoid burning. Fry the fillets one after the other, dab with a paper towel and keep warm.
4. Salt and pepper the vegetables and stir in the crème fraîche. At the end, refine with parsley and season to taste.
5. Peel and salt the potatoes and sprinkle with parsley.
6. A glass of white wine would go well with this dish.