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Pike perch with celeriac
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 217
  • Fat about 9g
  • Carbohydrates about 4g
  • Protein about 30g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 0.5 tbsp olive oil
  • 400 g celery
  • 600 g pike-perch fillets
  • 1 organic lemon
  • 25 g butter
  • a little pepper
  • 2 tbsp flat-leaf parsley
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And that's how it's done
And that's how it's done
Cut the zander diagonally into 8 equal-sized pieces, season with salt. Heat the oil in a non-stick frying pan and fry the fish for approx. 11/2 mins. each side. Remove, keep warm. Slice the celery into approx. 3 mm thick slices, stir fry in the same pan for approx. 3 mins. Reduce the heat, grate over the lemon zest, press out the juice and tip into the pan, add the butter, season and gently heat through. Serve the vegetables with the fish. Finely chop the parsley and sprinkle over the top.