Summary

Ingredients

• 400 g fish fillet (s) (pike fillet)
• 6 tablespoon lemon juice
• 4 teaspoons Dijon mustard
• 50 g clarified butter
• 300 g tomato (s)
• 1 onion (s)
• 1 spring onion (s)
• 4 tablespoon parsley, curled
• 2 tablespoon flour
• 1 tablespoon oil
• 1 tablespoon vinegar (herb vinegar)
• sugar
• salt and pepper
• water

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Instructions

1. Clean the gutted pike, rinse with cold water, scale and fillet. Do not remove the skin. Cut the fillets into 10-12 cm long pieces. Incise the back meat of the skin side 3 times approx. 5 mm deep. Sour the fillets with 3 tablespoons of lemon juice.
2. Rinse the tomatoes, remove the stalks and cut into slices. Finely dice the peeled onion. Cut the rinsed spring onion into rings. Roughly chop the rinsed parsley.
3. Mix the oil with 3 tablespoons of lemon juice, the herb vinegar, 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 6 tablespoons of water and a little pepper, add to the tomato slices. Fold the onion cubes and the spring onion rolls into the salad. Scatter some parsley on top.
4. Pat the fillets dry, season with salt and place on the skin side. Brush the belly flaps with a teaspoon of mustard and sprinkle with a little parsley. Fold the belly flaps over to the back meat. Turn the pike rolls in flour and coat the sides with the incisions with a teaspoon of mustard each. Turn the pike rolls again in the flour and fix with 2 flat wooden toothpicks each.
5. Heat clarified butter in a pan. Fry the rolls with the incised sides for approx. 3 minutes over moderate heat without a lid. Turn the rolls with 2 pan lifters and fry them for 5 - 6 minutes over a moderate heat without a lid until light brown. We recommend serving white bread with this dish.