Pike perch with a crispy crust
6 servings
75 minutes
Crispy-skinned pike perch is a delicate fish dish from European cuisine that captivates with its rich flavor and texture. This cooking method was originally used in French gastronomy to create a harmony of juicy fillet and aromatic crispy skin. The soft pike perch fillet is first fried until golden brown and then coated with a savory mixture of butter, egg yolk, lemon juice, garlic, herbs, and breadcrumbs. After baking, the fish acquires an airy and slightly caramelized crust that crunches with every bite. The dish is perfect for festive dinners and pleasant home lunches, and its pairing with fresh vegetables or a light wine sauce reveals the full depth of flavor. The taste of crispy-skinned pike perch is a balance of tenderness and richness that lingers in memory.
1
Fry the fish fillet in a pan on both sides until cooked.
- Pike-perch (zander) fillet: 800 g
2
Whip the butter, yolk, and lemon juice until frothy.
- Butter: 70 g
- Egg yolk: 1 piece
- Lemon juice: 1 teaspoon
3
Finely grind garlic, herbs, and breadcrumbs (white bread can be used) and combine with a mixture of butter, yolk, and lemon juice.
- Garlic: 2 cloves
- Wild garlic (ramson) greens: 20 g
- Dried mint: pinch
- Breadcrumbs: 70 g
- Butter: 70 g
- Egg yolk: 1 piece
- Lemon juice: 1 teaspoon
4
Apply the obtained mass to the fried fillet on the skin side (the layer should be 4-5 mm thick).
- Butter: 70 g
- Egg yolk: 1 piece
- Lemon juice: 1 teaspoon
- Garlic: 2 cloves
- Wild garlic (ramson) greens: 20 g
- Dried mint: pinch
- Breadcrumbs: 70 g
5
Bake the fish for 15 minutes in a preheated oven (top heat only, 200℃). The crust should become slightly golden.
- Salt: to taste
- Ground black pepper: to taste