Fried Pike Perch Fillets on Vegetables with Horseradish Sauce

Divide the pike-perch fillet into portion pieces, season them with salt, pepper and juice of one lemon. Lightly flour. Fry in hot oil and half of the butter until golden brown. In the rest of the butter, sauté the beets and parsley roots cut into sticks, extinguish with tarragon vinegar and simmer gently for 10 min (should still be crunchy). If necessary, add a little more white wine. Season with salt and pepper. Add the coarsely chopped parsley.

Arrange the vegetables on warm plates, evenly distribute the fish fillets on top and pour a little of the sauce.

For the sauce, reduce the white wine, fish stock and shallots to about an eighth of a liter of liquid. Add the whipping cream, cook a little more, season with salt and pepper. Blend with a hand blender, stir in horseradish and the whipped cream before serving.

Tip: Instead of beet use fennel cut into strips.

Related Recipes:

Pike Perch Baden Style with Homemade NoodlesHave fun preparing this mushroom dish! Gut and scale the pike perch. Clean the mushrooms and cut them into... Pike Perch on Vegetable Bed in Parchment PaperFor pike perch on a bed of vegetables in parchment paper, wash the pike perch fillets, pat dry and remove any... Pike-Perch with Man Mushroom Peas From the OvenPeel the potatoes, cut into large cubes and cook in boiling salted water for about 8 minutes. Drain and fill... Fried Fillet of Pike-Perch with Rhubarb-Ginger SauceSauce: Remove the strings from the rhubarb and cut into 3 cm pieces, chop the shallots finely, peel the ginger... Char Cooked Until Glassy with Lemon SauceRinse and dry the char fillets and check for bones, removing them if necessary. Season the fillets mildly with... Fish Fillet with Lemon SauceFor the fish fillet with lemon sauce, wash the potatoes. Boil in water for about 25 minutes, then rinse and... Pike Gnocchi in Pork Net Flavored with Pomegranate OilCarefully remove the bones from the fish fillets and cut them into smaller pieces, which are blended in a food... Salmon Tartlet with Wild Rice and Lemon Saffron SauceFor the salmon tartlets, wash the fish fillets, pat dry. Cut the salmon into coarse cubes, the light fish... Loup De Mer in Salt Crust with Olive Oil CoulisClean and rinse the abdominal cavity and head of the fish well. Dab dry and season sufficiently with pepper... Salmon Fillet SteamedSince I don’t have a steamer yet, I cook the salmon as follows: Rinse the salmon fillet with cold water...