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


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

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


Cutting and chopping herbs

Cutting and chopping herbs

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