Pike Perch in Horseradish Crust

For the pike perch in horseradish crust, finely tear the horseradish. Salt and pepper the skin side of the pike-perch fillets, brush with mustard and press the coated side into the horseradish.

Heat some margarine in a coated pan and sear the fish fillets on the skin side. Turn the pike-perch, add the rest of the margarine, let it stand and serve.

Serve the horseradish-crusted pike perch with rice, parsley potatoes or fresh salad.

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