Pike Perch with Celeriac


25m
Preparation/cooking time: ca. 25m

Servings
For 4 people


Nutritional Information

Contains 217 Kcal, 30g Protein, 4g Carbohydrates, 9g Fat


Ingredients

  • 25 g butter
  • a little pepper
  • 2 tbsp. flat-leaf parsley
  • 0.5 tsp. salt
  • 0.5 tbsp. olive oil
  • 600 g pike-perch fillets
  • 400 g celery
  • 1 organic lemon

View these products

Instructions

  • Cut the zander diagonally into 8 equal-sized pieces, season with salt. Heat the oil in a non-stick frying pan and fry the fish for approx. 11/2 min. each side. Remove, keep warm on a plate. Slice the celery into approx. 3 mm thick slices, stir fry in the same pan for approx. 3 mins. Reduce the heat, grate over the lemon zest, press out the juice and tip into the pan, add the butter, season and gently heat through. Serve the vegetables with the fish. Finely chop the parsley and sprinkle over the top.

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home