Zander Filet Müllerin Art

Zander Filet Müllerin Art
Quantity Ingredient
300 g Potatoes
300 g Pike perch fillet
1 Lemons
20 g Wheat Flour Type 405
20 g Butter Lard
40 g Butter
3 tbsp Parsley

Zander Filet Müllerin Art is fried in a pan and served with parsley potatoes. Boil the salt potatoes. Squeeze the lemon. Season pike-perch fillet with salt and a few drops of lemon juice. Keep the rest of the lemon juice. Preheat the plate at 50° C in the oven. Cut pike-perch fillet into pieces. Turn in flour and fry the lard in butter on the skin side until the skin begins to brown. Reduce temperature to medium temperature. Zander Filet Müllerin Art turn. Fry from the other side for 3 minutes. Reduce the temperature gradually. Drain the potatoes. Finely chop the parsley. Melt half the butter. Add the potatoes and half the parsley. Short panning. Arrange pike-perch filet Müllerin style on preheated plates. Sprinkle with the remaining parsley. Heat the remaining butter in the roast fat, add lemon juice and pour over the pike perch Filet Müllerin Art. Serve with potatoes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
514 kcal
35 g
33 g
28 g

(C)opyright by Marions Kochbuch