Pike Perch Fillet with Caper Parsley Sauce

For the pike-perch fillet with caper-parsley sauce, rinse the fillets with cold water and pat dry. Acidify the fish with lemon juice and salt.

For the caper-parsley sauce, finely chop the shallots. Empty the capers into a sieve and rinse. Finely chop the parsley.

Heat 1 tsp butter in a pot and saute capers and shallots. Deglaze with a little wine and pour in the vegetable soup. Season with a squeeze of lemon juice, salt and pepper and let the sauce boil down a bit. Stir in the cream, let it boil down again a bit and add the parsley to the sauce.

Heat a mixture of oil and butter in a large frying pan. Roll the fish fillets in flour, tap off excess flour. Place in the pan with the flesh side, fry briefly, turn over and fry on the skin side as well.

Serve the pike-perch fillets with the caper-parsley sauce.

Preparation Tip:

Serve boiled potatoes with the pike-perch fillet with caper-parsley sauce.

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