Pan-Fried Pike Perch with Remoulade
clockIcon 30 min Fish Fish Fish 47826
For 2 Person
1 oz
chives, fresh
1
lemon
1
celery root
1 lb
pike perch fillet
3 tbsp
mayonnaise
pepper
salt
olive oil
Dijon mustard
1. All set?
2. Defrost fish, if frozen. Pat skin dry with a paper towel. Make 2-3 diagonal, shallow cuts in the skin using a sharp knife.
3. Peel celery root, wash, and grate.
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Pan-Fried Pike Perch with Remoulade PT30M For 2 Person pepper salt 0.8 oz chives, fresh 2 tbsp olive oil 0.5 lemon 0.5 celery root 0.66 lb pike perch fillet 3 tbsp mayonnaise 2 tsp Dijon mustard
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