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Pike-perch fillet with lemon dressing
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 16g
  • Carbohydrates about 10g
  • Protein about 34g
This is needed
This is needed for 4 people
  • 1 Romanesco broccoli (approx. 500 g), cut into florets
  • water
  • 1 tsp salt
  • 250 g beans, halved
  • 1 tbsp dill, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp basil, finely chopped
  • 0.5 tbsp olive oil
  • 1 garlic clove, pressed
  • 1 shallot, finely chopped
  • 0.5 dl vermouth (e.g. Noilly Prat)
  • 2 dl sour single cream
  • 2 tbsp water
  • 1 organic lemon, use the grated zest and 2 tbsp of juice
  • salt and pepper to taste
  • 1 tbsp dill, finely chopped
  • 1 tbsp basil, finely chopped
  • 0.25 tsp salt
  • 4 pike-perch fillets (each approx. 150 g), halved
  • a little pepper
  • a little white flour
  • clarified butter
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And that's how it's done
And that's how it's done
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the vegetables, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove, mix with the oil and herbs.
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Pour in the vermouth and reduce almost completely. Add the sour single cream and water, bring to the boil, then simmer for approx. 5 mins. Add the lemon zest and juice, season. Blend the dressing ingredients, stir in the herbs.
Season the fish fillets, dust both sides with flour. Heat the clarified butter in a large, non-stick frying pan and fry the fish fillets in batches for approx. 2 mins. on each side, serve with the vegetables and lemon dressing.