Pike-perch fillet with lemon dressing

Pike-perch fillet with lemon dressing

Total: 45 min. | Active: 45 min.
Nutritional value / person: 334 kcal
, Fat: 16 g
, Carbohydrate: 10 g
, Protein: 34 g


4 person


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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1 Romanesco broccoli (approx. 500 g), cut into florets
250 g beans, halved
1 tsp salt
1 tbsp olive oil
1 tbsp dill, finely chopped
1 tbsp basil, finely chopped


½ tbsp olive oil
1 shallot, finely chopped
1 garlic clove, pressed
½ 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


4 pike-perch fillets (each approx. 150 g), halved
¼ tsp salt
a little pepper
a little white flour
clarified butter
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How it's done

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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.

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