Pan‑fried Pikeperch with Cream Sauce
A pan‑fried pikeperch fillet served in a silky cream sauce enriched with fresh herbs and a splash of Riesling, a delightful dish from the European cuisine family.
Ingredients
- 0.5 bunch Chives
- 0.5 bunch Parsley
- 0.5 bunch dill
- 150 g Mushrooms
- 2 shallots
- 1 Garlic clove
- 4 pikeperch fillets (about 180 g each)
- 3 tbsp Lemon juice
- 3 tbsp flour (for coating)
- Salt
- Pepper
- 80 g Butter
- 200 ml Riesling wine
- 200 g crème fraîche
Instructions
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1.
Wash and dry the herbs, shaking off excess moisture; finely chop all leaves except a few for garnish.
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2.
Clean the mushrooms and trim stems. Dice them. Peel and finely dice the shallots and garlic.
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3.
Preheat oven to 100 °C (212 °F). Rinse the pikeperch fillets, pat dry, drizzle with 2 tbsp lemon juice, coat in flour, season with salt and pepper. Heat butter in a wide pan. Pat fillets lightly to remove excess moisture and sear skin‑side down for 3 minutes before flipping. Add shallots and mushrooms; cook another 2 minutes. Remove fillets and keep warm in the oven.
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4.
Stir Riesling and crème fraîche into the pan, simmering for about 6 minutes until thickened. Fold in herbs, adjust seasoning with salt, pepper, and lemon juice. Plate fillets with sauce and garnish.
