Pike Perch with Celeriac

Preparation/cooking time: ca. 25m

For 4 people

Nutritional Information

Contains 199 Kcal


  • 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

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  • 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.

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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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