Pike Perch Fillet Parisian Style

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.

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