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Pike-perch with a crust and lemon mayonnaise
35 m active | 53 m total
Nutrition facts per serving:
  • Energy in kcal about 857
  • Fat about 57g
  • Carbohydrates about 47g
  • Protein about 39g
This is needed
This is needed for 4 people
  • 2 skinless pike-perch fillets (approx. 320 g each)
  • 1 tbsp olive oil
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.75 tsp salt
  • 50 g salted butter, soft
  • 90 g bread (e.g. lye plaited loaf), in cubes
  • 1 fresh egg white
  • 50 g hazelnuts, finely chopped
  • 2 tbsp olive oil
  • 800 g sweet potato, cut into sticks approx. 5 mm wide
  • 1 tsp salt
Lemon mayonnaise
  • 1 fresh egg yolks
  • 1 organic lemon, use a little grated zest and 1 tsp of juice
  • 1 tsp mustard
  • salt and pepper to taste
  • 1 dl sunflower oil
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And that's how it's done
And that's how it's done
Remove any bones from the fish with tweezers, cut in half, place on a baking tray lined with baking paper. Brush the fish with oil, season with salt. Mix the bread with all the other ingredients up to and including the egg whites, spread over the fish, press down lightly.
Mix the sweet potatoes with the oil and salt in a bowl, spread onto an oven tray lined with baking paper.
To bake
Bake the fish and fries for approx. 18 mins. in a (convection) oven preheated to 180°C.
Lemon mayonnaise
In a bowl, mix the egg yolk, mustard, lemon zest and juice using a whisk. Add the oil drop by drop to begin with, then gradually more, stirring constantly to form a thick mayonnaise, then season.