Pikeperch fillet with lemon potatoes
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
A combination of bright flavors - pikeperch fillet with butter-wine sauce and lemon potatoes.
Ingredients
| pikeperch fillet (2 pieces of 200 g each) 400 g |
| flour 15 g |
| vegetable oil 30 ml |
| salt to taste |
| SAUCE: |
| white dry wine 80 ml |
| butter 120 g |
| lemon zest 1 tsp. |
| thyme 3 sprigs |
| TO TASTE: |
| salt |
| black pepper |
| oregano |
| dried garlic |
| LEMON POTATOES: |
| young potatoes 400 g |
| zest and juice of 1/2 lemon |
| butter 50 g |
| sugar, salt to taste |
Instructions
Step 1
Evaporate the wine to half, add the rest of the ingredients for the sauce to it, simmer for a couple minutes.
Step 2
Boil the peeled potatoes in salted water with the zest and juice of a lemon. Then fry them in butter with sugar.
Step 3
Make incisions on the pikeperch fillet. Salt and bread in flour. Fry in vegetable oil until cooked.
Step 4
Serve fish with potatoes and sauce. Bon appetit!
