For the Parisian style pike perch fillets, portion the fish fillets, season, sprinkle with parsley In salt, pepper, lemon juice and turn in flour and pull through a beaten egg.
In the meantime, peel and coarsely grate the kohlrabi, sauté in butter, pour soup and simmer until soft. After a few minutes, add the peas, mix the whipped cream and flour together and pour into the vegetables. Season to taste with salt.
Fry the pike-perch fillets Parisian style in a non-stick pan until golden and arrange on the vegetables.
Preparation Tip:
The Parisian style pike-perch fillet goes well with fried potatoes.