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Pikeperch fillets topped with horseradish sauce Recipe

Pikeperch fillets topped with horseradish sauce

Recipe Ingredients for Pikeperch fillets topped with horseradish sauce

AmountIngredient
4 pcs Zander fillets (each about 160 g)
some Salt and pepper
30 grams Butter
400 grams Whipped cream
2 pcs Yolk
2 tbsp freshly grated horseradish (or alternatively from a jar)
some finely grated zest of 1 lemon (organic)
1 tbsp finely chopped dill
2 tbsp freshly grated white bread crumbs

Pikeperch fillets topped with horseradish sauce Recipe Directions

Rinse fillets, pat dry, season with salt and pepper. An oblong baking dish or ovenproof dish with 2 10 g butter fat, place the fillets side by side. Preheat oven to 200 degrees (fan oven 180 degrees) Preheat.

Whisk cream and egg yolks thoroughly. Horseradish, lemon zest and mix in dill. Pour over the fillets, sprinkle with bread crumbs and butter in small pieces with the remaining (20 g) show. Zander fillets au gratin in a hot oven about 15-20 minutes until golden brown.

Serve with: boiled potatoes and green salad.

Wine recommendation: Silvaner p>


 

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