Pan-Seared Pikeperch with Cream Sauce and Shrimp

Ingredients

• 700 g pikeperch fillet
• 1 tbsp flour
• 1 tbsp thyme leaves (chopped)
• 2 Garlic cloves
• 200 ml fish stock
• 200 g heavy cream
• 2 tbsp lemon juice
• 1 packet light sauce powder (ready-made)
• 300 ml dry white wine
• Salt
• pepper (ground)
• 1 tbsp butter
• 1 tbsp chopped parsley
• 2 tbsp olive oil
• 200 g peeled North Sea shrimp

Instructions

1. 1.

   Heat the fish stock, whisk in the heavy cream, pressed garlic and 1 tbsp lemon juice. Stir in the sauce powder and bring to a boil once. Add the wine, thyme, salt and pepper.

2. 2.

   Divide the pikeperch into four portions, season with salt and pepper, drizzle remaining lemon juice over them. Heat butter and olive oil in a large pan. Dust fillets with flour and brown each side for about 3 minutes; finish by adding parsley and letting it mingle briefly with the fish.