Pike perch fillet in almond breading
2 servings
30 minutes
Pike perch fillet in almond crust is a refined dish of European cuisine that delights with its harmony of textures and aromas. The tender meat of pike perch encased in a crispy golden crust of flour and almonds creates a contrasting duet of softness and crunch. The almond coating adds an exquisite nutty note that complements the fish's natural sweetness. The oregano and black pepper seasoning subtly enhances the flavor, while green beans and garlic at the finish add freshness and zest. This dish is perfect for a festive dinner or a cozy family evening, pairing well with white wine or light sides. European culinary traditions have made this recipe popular among gourmets who appreciate the balance of flavors and elegance in presentation.
1
Prepare the liaison. To do this, break an egg, add 2 tablespoons of cold water to it. Mix everything well, add salt, pepper, and oregano.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Dried oregano: pinch
2
Rinse the pike perch fillet and dry it with a towel.
- Pike-perch (zander) fillet: 4 pieces
3
Coat the fish fillet in flour, dip it in egg wash, then in almond flakes.
- Wheat flour: 10 g
- Grated almonds: 30 g
4
Fry the breaded pieces in a large skillet or saucepan over medium heat for 3-5 minutes on each side.
- Vegetable oil: 1 tablespoon
5
After frying the fish on both sides, add green beans, thin slices of garlic, a couple of tablespoons of water to the pan and cover with a lid.
- Green beans: 400 g
- Garlic: 1 clove
6
Cook the beans for 7–10 minutes until done.
