Pike Perch in Wild Garlic Crust with Spring Onions

For the pike perch in wild garlic crust with spring onions, wash the potatoes, score the top and put 1 bay spice in each. Bake in preheated oven at 180 °C for 20-25 minutes.

Wash fish fillets, rub dry, season with salt and with pepper. Fry briefly in butter, skin side down.

For the wild garlic crust, whip butter until creamy, stir in all other ingredients. Grease an ovenproof dish, arrange fillets skin side down next to each other.

Spread wild garlic mixture evenly on top, pressing well until smooth. Bake in oven preheated to 200 °C top heat for 8 to 12 minutes.

Clean the spring onions, cut into 8 cm pieces. Heat 40 g butter in a frying pan and sauté the spring onions until translucent. Season with salt and pepper and deglaze with rosé wine.

Remove the spring onions from the frying pan and keep warm. Mix the sauce well with 110 g butter cut into cubes with a hand mixer, keep warm. Sauté the shallots in the remaining butter. Season again with lemon juice, pepper and salt.

Arrange the pike perch in wild garlic crust with spring onions and bay apples and serve.

Preparation Tip:

The pike perch in wild garlic crust with spring onions also goes well with fried potatoes or parsley potatoes.

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