Pike perch with celery
Ingredients
for 4 person
| ½ tbsp | olive oil |
| 600 g | pike-perch fillets, angler, cut into 8 equal pieces |
| ½ tsp | salt |
| 400 g | celery, cut in slices of 3 mm |
| 1 | organic lemon, grated zest and the juice |
| 25 g | butter |
| ½ tsp | salt |
| a little | pepper |
| ½ bunch | flat-leaf parsley, finely chopped |
How it's done
Preparation
Preheat the oven to 60°C, warm the platter and plates.
Fish
Heat the oil in a non-stick frying pan. Salt the pieces of fish, fry for approx. 1½ mins. on each side. Remove, keep warm. Put the pan to one side.
Vegetables
Stir fry the celery in the same pan for approx. 3 mins. Reduce the heat, add the lemon zest, juice and butter, season and gently heat through. Serve the vegetables and fish on the pre-warmed plates, sprinkle with parsley.
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