Pike perch on herbed millet

Pike perch on herbed millet

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 389 kcal
, Fat: 6 g
, Carbohydrate: 44 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 onion
2 garlic cloves
6dl vegetable bouillon
200g yellow millet
½bunch parsley
½bunch peppermint
4 pike-perch fillets (approx. 150 g each)
½tsp salt
a little pepper
2tbsp white flour
1tbsp clarified butter
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How it's done

Finely chop the onion, press the garlic, bring to the boil with the stock. Add the millet, cover and simmer for approx. 15 mins. Remove the pan from the heat, allow to absorb for approx. 5 mins. Finely chop the herbs and stir in.

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 for approx. 2 mins. on each side, serve on top of the millet.

Good to know
Tip: Replace the pike perch with another fish (e.g. true lemon sole).


Cutting onions

Cutting onions

Cutting and chopping herbs

Cutting and chopping herbs

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