Peppy Pike-Perch Under Roasted Onion Crust
Oh, là, là! Thanks to its Dijon mustard blanket and crispy onions, the tender fish makes us blush. Creamy béchamel sauce and tender seasonal vegetables provide soothing circumstances.
Ingredients For 4 people
4 stalk(s) Thyme
1 roll (from the day before)
50 g fried onions
50 g butter
2 tbsp butter
salt, pepper, nutmeg
300 g frozen peas
600 g pike-perch fillet (without skin)
2 tbsp oil
8 tsp hot mustard (e.g. Dijon mustard)
1 tbsp flour
200 ml milk
1.For the crust wash thyme, shake dry, pluck leaves. Roughly grate the rolls. Mix with thyme and fried onions. Melt 50 g butter in a pan. Roast the breadcrumbs mixture in it until golden brown. Season with salt and pepper, remove.
2.For the kohlrabi vegetables, separate the tender inner leaves and set aside. Peel the kohlrabi, wash and cut into sticks. Cook in 1⁄8 l boiling salted water for approx. 10 minutes. After about 7 minutes, add the frozen peas and cook. Drain the vegetables and collect the cooking water.
3.For the fish, wash the fillet, pat dry and cut into 8 portions. Season with salt. Heat the oil in a pan. Brown the fillets on each side for about 1 minute. Place on a baking tray, spread with mustard and spread evenly with the breadcrumbs. Bake for 5-8 minutes under the hot oven grill.
4.For the sauce, heat 2 tbsp. butter in a saucepan. Sweat the flour in it while stirring. Deglaze with milk and vegetable boiling water, bring to the boil while stirring and simmer for approx. 5 minutes. Season with salt, pepper and nutmeg. Cut the kohlrabi leaves into strips. Heat the leaves and vegetables in the sauce. Arrange the fish with the vegetables. It goes well with mashed potatoes.