Pike perch fillet in nut and cheese breading

4 servings

20 minutes

Fillet of pike perch in nut and cheese coating is an exquisite dish of Russian cuisine that combines tender fish meat with a crispy aromatic crust. Pike perch is renowned for its mild flavor and firm texture, while the nut and cheese coating adds a noble depth. Walnuts contribute a light sweetness and spiciness, while parmesan adds a rich creamy note. This dish pairs perfectly with a light garnish of fresh cherry tomatoes and parsley that add freshness and vibrancy to the taste. A vinaigrette dressing based on lemon juice and olive oil completes this culinary masterpiece. The breaded pike perch fillet is ideal for both festive dinners and cozy family evenings, impressing guests and household members with its sophistication and richness of flavor.

Energy value per serving

• Calories: 586.5
• Proteins: 24.8g
• Fats: 45.1g
• Carbohydrates: 20.7g

Ingredients

• Pike perch fillet: 300 g
• Walnuts: 60 g
• Parmesan cheese: 20 g
• Chicken egg: 2 pc
• Wheat flour: 6 tbsp
• Cherry tomatoes: 6 pc
• Parsley leaves: 1 tbsp
• Butter: 3 tbsp
• Olive oil: 3 tbsp
• Sea salt: to taste
• Lemon juice: 2 tbsp
• Ground black pepper: to taste

Cooking steps

1. Prepare the pike perch fillet (if necessary, remove the skin, cut into portion pieces of 150 grams, and dry with a napkin or paper towel).

   Required ingredients:

   • Pike perch fillet: 300 g

2. Next, we prepare the breading. For this, we chop the walnut kernels (not roasted) in a blender, grate the required amount of Parmesan cheese, and mix the cheese with the chopped nuts. We transfer the mixture to a plate. On another plate, we lightly beat 2 eggs with a fork, adding salt and pepper. On a third plate, we place the wheat flour (it's better to sift it).

   Required ingredients:

   • Walnuts: 60 g
   • Parmesan cheese: 20 g
   • Chicken egg: 2 pieces
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour: 6 tablespoons

3. Heat a mixture of butter and sunflower oil (ratio 3:1) in a frying pan.

   Required ingredients:

   • Butter: 3 tablespoons
   • Olive oil: 3 tablespoons

4. We dip the fillet in flour, then in egg, and finally in breadcrumbs. Fry the fillet over medium heat for 2-3 minutes on each side until a golden crust forms. After cooking, remove excess fat from the fillet by placing it on a napkin.

   Required ingredients:

   • Pike perch fillet: 300 g
   • Wheat flour: 6 tablespoons
   • Chicken egg: 2 pieces
   • Walnuts: 60 g
   • Parmesan cheese: 20 g

5. Garnish. Wash and dry 5-6 cocktail tomatoes (cherry). Cut in half and remove the stem.

   Required ingredients:

   • Cherry tomatoes: 6 pieces

6. We pluck the leaves from the parsley branch. We wash and dry them, then chop with a knife or tear by hand.

   Required ingredients:

   • Parsley leaves: 1 tablespoon

7. Preparing vinaigrette dressing: mix equal parts of lemon juice and olive oil (2 tablespoons each). Optionally, season with salt and pepper.

   Required ingredients:

   • Lemon juice: 2 tablespoons
   • Olive oil: 3 tablespoons
   • Sea salt:  to taste
   • Ground black pepper:  to taste

8. We place the pike perch fillet and garnish on the plates.