Rinse the pike fillets, drain and place on a plate. Season with salt and juice of one lemon. Turn in flour to the other side and fry in melted butter on both sides for about four minutes.
Meanwhile, finely dice the chives. Put the yogurt in a saucepan and season with a little salt, juice of one lemon and white wine. Add the chopped chives and heat briefly on the stove top.
on the stove top.
Our tip: Fresh chives are much more aromatic than dried ones!
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