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Pike-perch fillet with an almond & mustard crust
25 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 663
  • Fat about 31g
  • Carbohydrates about 49g
  • Protein about 43g
This is needed
This is needed for 4 people
Crust mixture
  • 1 tbsp honey
  • 75 g almond slivers
  • 75 g butter, soft
  • 1.5 tbsp coarse-grain mustard
  • 2 garlic clove, squeezed
  • 0.5 bunch tarragon, finely chopped
  • 1 organic lime, grated zest and the juice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • a little pepper
  • 4 pike-perch fillets (approx. 600 g)
  • 1 tbsp olive oil
  • 1 fennel, thinly sliced
  • 1 spring onion incl. green part, finely chopped
  • 0.5 tsp salt
  • 3 dl water
  • 250 g basmati, lentil & quinoa mix
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And that's how it's done
And that's how it's done
Crust mixture
Mix the butter with all the other ingredients up to and including the lime zest, season with salt. Mix 3 tbsp with the lime juice, set aside.
Season the fish, place on a baking tray lined with baking paper. Cover with the crust, press down gently.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C.
Heat the oil in a pan. Briefly sauté the spring onion and fennel, season with salt. Add the rice mixture, pour in the water, simmer (uncovered) for approx. 10 mins., remove from the heat, cover and leave to fluff up for approx. 5 mins. Stir in the reserved crust mixture. Plate up the rice with the fish.

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