Pike Perch with Pan-Fried Potatoes & Radishes
30 min
Fish
15190
For 2 Portions
400 g
potato
250 g
pike perch fillet
30 g
sunflower seed
4 g
dill, fresh
2
shallot
1 bunch(es)
radish
1/2
lemon
15 g
butter
2 tsp
white wine vinegar
2 tsp
wheat flour
1 tbsp
olive oil
salt
pepper
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 and dice potatoes.