Pike Perch Fillet Fried on Root Vegetables

For the pike-perch fillet fried on root vegetables, season the pike-perch fillet with herb salt on both sides, dust with flour and place with the skin side in the hot butter.

After half the cooking time, turn the fish over and fry until brown on the other side. At the same time, wash the vegetables, peel them if necessary and cut them into strips.

In the meantime, heat some butter in the 2nd pan, first sauté the onion, then add the rest of the vegetables and fry until firm to the bite. Season with herb salt.

Arrange the fried pike-perch fillet on root vegetables, serve with jasmine rice, parsley potatoes and green salad.

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