Pike-perch with a crust and lemon mayonnaise

Pike-perch with a crust and lemon mayonnaise

Total: 53 Min. | Active: 35 Min.
Nutritional value / people: 857 kcal
, Fat: 57 g
, Carbohydrate: 47 g
, Protein: 39 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:

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2 skinless pike-perch fillets (approx. 320 g each)
1tbsp olive oil
¾tsp salt
90g bread (e.g. lye plaited loaf), in cubes
50g hazelnuts, finely chopped
½bunch flat-leaf parsley, finely chopped
50g salted butter, soft
1 fresh egg white


800g sweet potatoes, cut into sticks approx. 5 mm wide
2tbsp olive oil
1tsp salt

Lemon mayonnaise

1 fresh egg yolk
1tsp mustard
1 organic lemon, use a little grated zest and 1 tsp of juice
1dl sunflower oil
salt and pepper to taste
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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.

Good to know
Serve: Plate up the fish with the sweet potato fries, serve the lemon mayonnaise alongside.

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