Pikeperch filets “Normande”

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Preparation

Season Pikeperch filets with salt, pepper, dill, Worcestershire sauce and lemon juice. Turn in flour and fry golden brown in butter.
Fry the apple slices and place the filets on top. Braise the shallots with parsley in butter. Add Calvados, Worcestershire Sauce and lemon juice. Season to taste. Pour sauce of the the fish.

Source: Recipe by Charlotte Lehmann, www.schweizerfisch.ch

Information

4 Pikeperch filets, approx 120 g each
1 apple, cut into slices (with round cutter)
1 lemon (juice)
2 cl Calvados
A few dashes of Worcestershire sauce
Flour
Butter
Parsley and dill, finely cut
Salt and pepper
Shallots, finely chopped



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