Pike-perch fillet with an almond & mustard crust

Pike-perch fillet with an almond & mustard crust

Total: 40 min. | Active: 25 min.
Nutritional value / person: 663 kcal
, Fat: 31 g
, Carbohydrate: 49 g
, Protein: 43 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

Crust mixture

75 g butter, soft
75 g almond slivers
2 garlic cloves, squeezed
1 ½ tbsp coarse-grain mustard
1 tbsp honey
½ bunch tarragon, finely chopped
1 organic lime, grated zest and the juice
½ tsp salt


4 pike-perch fillets (approx. 600 g)
½ tsp salt
a little pepper


1 tbsp olive oil
1 spring onion incl. green part, finely chopped
1 fennel, thinly sliced
½ tsp salt
250 g basmati, lentil & quinoa mix
3 dl water
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How it's done

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Crust mixture

Mix the butter with all the other ingredients up to and including the lime zest, season with salt. Mix 3 tbsp with the lime juice, set aside.


Season the fish, place on a baking tray lined with baking paper. Cover with the crust, press down gently.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C.


Heat the oil in a pan. Briefly sauté the spring onion and fennel, season with salt. Add the rice mixture, pour in the water, simmer (uncovered) for approx. 10 mins., remove from the heat, cover and leave to fluff up for approx. 5 mins. Stir in the reserved crust mixture. Plate up the rice with the fish.

Good to know
Tip: Serve with 1 lime, rinsed with hot water, dabbed dry and cut into wedges.

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