Westerwald recipe: pikeperch fillet with boiled potatoes

Message from 2022-03-09

Since Ash Wednesday, many people have adhered to the rule of fasting that applies until Easter. Many people abstain from alcohol and meat. That is why we present a fish dish for you today.

Photo: Wolfgang Tischler

Area. Fish dishes are healthy and low in calories. Pikeperch is also very good. Due to its firm, lean, white flesh, the local freshwater fish is considered a special delicacy with a subtle taste and tender bite. Pikeperch fillet is small in size and can be fried or steamed wonderfully. Get fresh pikeperch fillets from your trusted fishmonger. Potato dishes go well with fish and boiled potatoes are easiest to cook.

Ingredients for two people:
2 goose fillets
2 eggs
breadcrumbs (panko)
30 grams of butter
herbal salt
1/2 lemon

500 grams of potatoes (medium-sized, waxy)
salt-

Preparation:
Wash the potatoes, peel and cut into pieces. Pour in plenty of salted water and cook until desired shape. Do a chopstick test for this.

Prepare a breadcrumbs with eggs and breadcrumbs. The breading is especially crunchy with coarsely chopped panko.

Heat butter in a large pan. Wash and dry the pikeperch fillets. Then gradually pull through the egg, breadcrumbs, again through the egg and again breadcrumbs. Put in the pan when the butter is light brown. Lower the heat and fry the fish for about ten minutes on each side. Then season the fish fillets with herb salt and cover with lemon slices.

Let the potatoes drain, sprinkle with chopped parsley or chervil and serve.

Leaf salad, for example lamb salad with yoghurt sauce, is best suited for fish dishes. (htv)

Good apetite

If you have a good recipe for us, send it to redaktion@nr-kurier.de. Write your own text and at least your own photo. Thanks so much!


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