Pike perch on herbed millet

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 389 Kcal, 36g Protein, 44g Carbohydrates, 6g Fat


  • 1 onions
  • 2 garlic clove
  • 6 dl vegetable bouillon
  • 200 g yellow millet
  • 0.5 bunch parsley
  • 0.5 bunch peppermint
  • 4 pike-perch fillets (approx. 150 g each)
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp white flour
  • 1 tbsp clarified butter

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  • Finely chop the onion, press the garlic, bring to the boil with the stock. Add the millet, cover and simmer for approx. 15 mins. Remove the pan from the heat, allow to absorb for approx. 5 mins. Finely chop the herbs and stir in.
  • Season the fish fillets, dust both sides with flour. Heat the clarified butter in a large, non-stick frying pan and fry the fish fillets for approx. 2 mins. on each side, serve on top of the millet.
  • Tip:

    Replace the pike perch with another fish (e.g. true lemon sole).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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