Pan-Fried Pike Perch with Remoulade
30 min
Fish
52467
For 2 Portions
300 g
pike perch fillet
60 ml
mayonnaise
20 g
chives, fresh
1/2
lemon
1/2
celery root
2 tbsp
olive oil
2 tsp
Dijon mustard
pepper
salt
1. All set?
2. Defrost fish, if frozen. Pat skin dry with a paper towel. Make 2-3 diagonal, shallow cuts in the skin using a sharp knife.
3. Peel celery root, wash, and grate.