Pike perch with celeriac

Pike perch with celeriac

Total: 25 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / people: 217 kcal
, Fat: 9 g
, Carbohydrate: 4 g
, Protein: 30 g

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

600g pike-perch fillets
½tsp salt
½tbsp olive oil
400g celery
1 organic lemon
25g butter
½tsp salt
a little pepper
2tbsp flat-leaf parsley
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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.

How-tos

Cutting and chopping herbs

Cutting and chopping herbs

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