Pike Perch in Olive Crust’

Mix toast crumbs with garlic, parsley, thyme and chopped olives.

‘In a frying pan, brown the butter and extinguish with the juice of one lemon, cook briefly.

Add the brown butter to the breadcrumbs form.

Season with salt and cayenne pepper.

Spread the still warm amount 5 mm thick on a butter paper and put another butter paper on top to prevent the amount from drying out.

Chill in the refrigerator for 10 min.

Cut walleye fillets into evenly sized pieces.

Coat walleye with mustard and season with salt.

‘Carefully spread the olive mixture on the zander fillets. Place pike-perch fillets on an oiled baking tray.

Cook in oven heated to 180 °C for 10-15 minutes.

Marinate salad according to individual taste.

Arrange decoratively on plates.

Place the pike perch with the olive crust on the lettuce.

Sprinkle with white bread cubes.

Pike perch fillets a approx. 180 g (without skin and deboned)

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