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Pike-Perch Fillet "Lake Balaton"

4 servings

Ingredients

• 4 Stk Pike-perch fillets
• Salt (nach Bedarf)
• Lemon juice (nach Bedarf)
• Flour (nach Bedarf)
• Eggs (nach Bedarf)
• Oil (nach Bedarf)
• 1 Stk Onion
• 60 g clarified butter or vegetable oil (for braising)
• Green pepper (nach Bedarf)
• Tomatoes (nach Bedarf)
• Pepper (nach Bedarf)
• Tomato ketchup (nach Bedarf)
• Parsley potatoes (nach Bedarf)

Instructions

1. Marinate four pike-perch fillets (150 g each) with salt and lemon juice.
2. Dredge through flour and beaten eggs and fry golden in hot oil.
3. Arrange on a plate.
4. Cut one onion into fine strips and sauté light brown in 60 g hot fat.
5. Add green bell pepper strips and skinned tomato quarters and roast together.
6. Season the vegetables with salt, pepper, and some tomato ketchup.
7. Arrange the vegetable mixture in diagonal stripes on the fish pieces.
8. Serve parsley potatoes as a side dish.

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