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

Vegetables

• 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

Here’s how

1. 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.
2. Chop almond flakes, dry roast lightly in a frying pan, let cool.
3. Season pike-perch fillets with salt and pepper, sprinkle with lemon juice.
4. For the breading, mix lemon zest, toasted almonds, Schabziger, onions, herbs and breadcrumbs.
5. Turn fish fillets first in flour and then in egg, coat in almond paste.
6. In a frying pan, heat butter and peanut oil moderately. Fry fish fillets. Arrange on top of the vegetables.

Tip
Serve with steamed potatoes or dry rice.