Crispy Fried Fillet of Pike Perch on Young Leaf Salads

For the pike-perch fillet, divide the pike-perch into medallions and cut the skin slightly, season with salt, pepper and garlic. Heat 3 tablespoons of olive oil in a pan and fry the medallions on the skin side until crispy, then remove from the heat.Turn the medallions over and let them sit, covered with aluminum foil.

Wash the lettuce and cut into bite-sized pieces, halve the cocktail tomatoes and place in a bowl with the lettuce.

Heat 100 ml water with KNORR Bouillon Pur Gemüse and mix well, then add 2 tablespoons olive oil, aceto balsamico and honey. Pour over the salad together with fresh chives and arrange on a plate. Finally, place the fried pike-perch fillet on the young leaf salad.

Preparation Tip:

If you liked the pike-perch fillet recipe, go to our theme world " Salads with meat and fish".

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