Pike-perch fillet with horseradish sauce

Name: Pike-perch fillet with horseradish sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs; 1 (approx. 1 kg) walleye; 7-10 Tbsp Pepper; 1 1/2 (each 200 g) Cup of whipped cream; 70 g grated horseradish; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1-2 TEASPOONS Lemon juice; 1/2 bunch curly parsley; 40 g Flour; 4 TABLESPOONS Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs
1 (approx. 1 kg) walleye
7-10 Tbsp Pepper
1 1/2 (each 200 g) Cup of whipped cream
70 g grated horseradish
7-10 Tbsp Salt
7-10 Tbsp Sugar
1-2 TEASPOONS Lemon juice
1/2 bunch curly parsley
40 g Flour
4 TABLESPOONS Oil

Directions

1
Boil eggs for 9 minutes, rinse with cold water and peel. Wash the fish, cut in half lengthwise, remove the middle bones and skin. Cut the fish fillet diagonally into approx. 5 cm wide pieces. Season the fish pieces with pepper and chill briefly. For the sauce, boil up the cream with horseradish, season with salt, sugar and lemon juice. Wash the parsley and put something aside for garnishing. Pluck the remaining leaves from the stems and chop them.
2
Chop the eggs. Season fish pieces with salt, turn them in flour, knock off excess flour. Fry the fish pieces in portions in hot oil for 4-5 minutes on each side until golden brown. Add parsley and eggs to the sauce. Arrange the fish pieces with some sauce on a plate and garnish with the remaining parsley. Remaining sauce extra is enough. Boiled potatoes taste good with it