Pike perch in the Schabziger almond crust
for 4 people
- 500 g pike perch fillets without skin
- Salt, pepper
- 1 untreated lemon, grated zest and juice flour
- 1 free-range egg, whisked
- 50 g flaked almonds
- 50 g finely grated Schabziger
- 1 onion, chopped
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- 2 tablespoons light breadcrumbs 30 g butter
- 2 tablespoons peanut oil
- 200 g snow peas/sugar snaps
- 2 slices of bacon, in fine strips
- 1⁄2 red chili pepper, in fine rings
- 1 onion, finely chopped
- freshly ground black pepper
- Sea salt
- Lemon slices for the garnish
- For the vegetables, cut off the stem end of the snow peas and pull off the tough thread at the same time. Cut the pods in half diagonally. Pre-cook briefly in steam. Fry the bacon in a frying pan until crispy, add the onions and chili, add the snow peas and season. Keep warm.
- Chop almond flakes, dry roast lightly in a frying pan, let cool.
- Season pike-perch fillets with salt and pepper, sprinkle with lemon juice.
- For the breading, mix lemon zest, toasted almonds, Schabziger, onions, herbs and breadcrumbs.
- Turn fish fillets first in flour and then in egg, coat in almond paste.
- In a frying pan, heat butter and peanut oil moderately. Fry fish fillets. Arrange on top of the vegetables.
Serve with steamed potatoes or dry rice.