Pike Perch Baden Style with Homemade Noodles

Rating: 3.78 / 5.00 (9 Votes)

Total time: 45 min

Servings: 6.0 (servings)


Pasta dough:


Have fun preparing this mushroom dish!

Gut and scale the pike perch. Clean the mushrooms and cut them into cubes. Peel the shallots and dice them as well. Season the pike-perch with juice of one lemon, salt and pepper, fill the belly with some herb stalks and 2 lemon slices and turn it in flour to the other side. In a large frying pan, foam the butter (I) and brown the pike perch in it, add the diced mushrooms and shallots and place in the oven at 230 °C for 20 minutes. Extinguish with the Riesling and the liquid whipped cream, pour it a few times and let it brown slightly in the frying pan. Then remove the pike-perch and keep it warm. Carefully add the remaining cold butter and crème fraîche to the sauce and season with pepper, juice of one lemon, salt and a touch of garlic, add enough kitchen herbs and fold in the whipped cream. Pour the sauce over the pike-perch.

Knead the ingredients for the pasta into a firm dough. Rest for 1 hour. Roll out the dough thinly and cut into small pieces. Make once briefly in salted water, drain, toss in butter and bring to table with the pike perch.

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