Home · Recipes · Gourmet Specialties · Fish

Pike-Perch Fillet "Fisherman's Style"

4 servings

Ingredients

• 4 Stk Pike-perch fillets
• Salt (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• Lemon juice (nach Bedarf)
• Flour (nach Bedarf)
• 60 ml Oil
• butter (nach Bedarf)
• 1 Stk Tomato
• 1 Stk Green pepper
• 0.12 L sour cream
• Lemon (for garnish) (nach Bedarf)
• Parsley (nach Bedarf)
• Boiled potatoes (nach Bedarf)

Instructions

1. Make several light cuts across four pike-perch fillets (Fogosch, 150 g each) and season on both sides with salt, noble-sweet paprika, and lemon juice.
2. Dust with flour and fry slowly in 60 g hot oil.
3. Pour off the oil and add a hazelnut-sized piece of butter to the pan.
4. Cut one skinned tomato and one green bell pepper into fine strips and roast together.
5. Add 0.125 l sour cream and braise until tender.
6. Season piquantly.
7. Garnish with lemon quarters and parsley and serve with boiled potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.