Pike Perch Fillets with Pepper Sauce

Try this delicious pasta dish:

Fillet walleye. Set fish trimmings aside.

Rinse and dry fillets. Brush with juice of one lemon, season lightly with salt and place in refrigerator drizzled with oil for 30 min.

Bring the cleaned, diced greens to a boil with the rinsed water, wine, fish waste and peppercorns and simmer gently for 20 min. Pour through a sieve and boil by half.

Place the pike-perch fillets on the broiler and cook under the heated broiler for about 3 min on each side.

At the same time, mix the crème fraîche into the reduced broth and season with salt. Coarsely chop the well-drained peppercorns. Stir the butter next to the kitchen stove in small flakes into the sauce and then add the peppercorns.

Arrange the pike-perch fillets on a heated platter and cover with a little sauce. Offer remaining sauce separately.

Serve with leaf salad and ribbon noodles tossed in butter.

Frutti di Mare

This recipe, which I have converted to Mm format, may not be used commercially in this form in any way. Herbert Schmitt (2:2446/430.7)

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