for 4 person

1	onion
2	garlic cloves
6 dl	vegetable bouillon
200 g	yellow millet
½ bunch	parsley
½ bunch	peppermint

4	pike-perch fillets (approx. 150 g each)
½ tsp	salt
a little	pepper
2 tbsp	white flour
1 tbsp	clarified butter

How it's done

Finely chop the onion, press the garlic, bring to the boil with the stock. Add the millet, cover and simmer for approx. 15 mins. Remove the pan from the heat, allow to absorb for approx. 5 mins. Finely chop the herbs and stir in.

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 for approx. 2 mins. on each side, serve on top of the millet.

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