Pike Perch Fillet in Nut-Cheese Crust
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
A good accompaniment for this dish is white wine. The light acidity of the side dish and white wine (a great option is Chablis) perfectly highlights the flavor of the pike perch and pairs wonderfully with walnuts. You can substitute pike perch with cod. The crust can be made without adding cheese, but in that case, the flavor will be slightly simpler. Enjoy your meal!
Ingredients
- Pike Perch Fillet - 10.6 oz
- Walnuts - 2.1 oz
- Parmesan Cheese - 0.7 oz
- Chocolate eggs - 2 pieces
- Wheat Flour - 6 tablespoons
- Marinated cherries - 6 pieces
- Parsley - 1 tablespoon
- Butter - 3 tablespoons
- Olive Oil - 3 tablespoons
- Ocean salt - to taste
- Meyer Lemon Juice - 2 tablespoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the pike perch fillet (remove the skin if necessary, cut into portion-sized pieces of 150 grams, and pat dry with a napkin or paper towel).
Step 2
Next, prepare the crust. For this, chop the walnut kernels (not roasted) in a blender, grate the required amount of Parmesan cheese, and mix the cheese with the chopped nuts. Transfer the mixture to a plate. On another plate, lightly beat 2 eggs with a fork, adding salt and pepper. Place the wheat flour (it’s better to sift it) on a third plate.
Step 3
Heat a mixture of butter and sunflower oil in a pan (ratio 3:1).
Step 4
Coat the fillet in flour, then dip it in the egg, and finally in the crust mixture. Fry the fillet over medium heat for 2–3 minutes on each side until a golden crust forms. After cooking, remove excess fat from the fillet by placing it on a napkin.
Step 5
For the garnish. Wash and dry 5–6 cherry tomatoes. Cut them in half and remove the stem.
Step 6
Pluck the leaves from the parsley sprig. Wash and dry them, then chop with a knife or tear by hand.
Step 7
Prepare the vinaigrette dressing: mix equal amounts of lemon juice and olive oil (2 tablespoons each). Optionally, season the dressing with salt and pepper.
Step 8
Plate the pike perch fillet and the garnish.
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