Pike Perch Fillet Recipe

Pike Perch Fillet Recipe -

Heat remaining olive oil in a frying pan.Add the 40 g butter and the rosemary.

Soak the pike fillets in a mixture of 2 cups milk and salt for at least 2 hours.Add butter and fry the fillets briefly in the butter.Baked pike perch with beurre noisette:

Then, place a couple of lemon slices on each perch fillet.Dill and parsley greens are added to the crunchy, succulent fish as.

Spread the liquid butter on the potato scales.Top the dish with grated cheese before serving.Continue cooking the mushrooms, stirring.

Oil is ready when drops of water disappear instantly without smoking.Blend the eggs and remaining cup of milk.

Place about three pieces onto a sheet of foil.Place tomatoes and lemons on top of the fillets, then sprinkle the spices.Flip and reduce the heat.

Heat the oil in a pan.Wrap the fish pieces with the 8 slices of bacon and then fry directly on the skin side for about 5 minutes, over a high heat, until crispy.

Remove the pears, add the cream, sugar, and salt and bring to a simmer.Heat the oil in a frying pan not too high.