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Fried pikeperch with wild garlic crust & lemon risotto

Crispy fried pike-perch fillets with wild garlic breading, served on a creamy risotto with lemon zest and parmesan. A fresh spring dish that takes just 30 minutes to prepare.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course
Cuisine Modern European
Servings 2 People
Calories 580 kcal

Cooking utensils

  • 1 Coated pan
  • 1 Pot for the risotto
  • 1 Blender (for wild garlic paste)
  • 1 Grater (for lemon zest)

Ingredients
  

For the zander:

  • 2 Zander fillets à 180 g
  • 1 Handful of fresh wild garlic
  • 50 g Panko flour
  • 1 Tbsp butter
  • Salt Pepper

For the risotto:

  • 150 g Arborio rice
  • 1 Shallot finely diced
  • 800 ml Vegetable stock
  • 1 Organic lemon Abrasion and juice
  • 50 g Parmesan cheese
  • 2 tablespoon crème fraîche

Preparation
 

Wild garlic crust:

  • Puree the wild garlic with the panko and butter, season with salt.
  • Skin the fillets and coat with the paste.

Risotto:

  • Sauté the shallot until translucent, add the rice.
  • Gradually pour in the stock and simmer for 18 minutes.
  • Fold in the lemon juice, lemon zest, Parmesan and crème fraîche.

Fry the zander:

  • Fry the fillets in the pan for 4 minutes on each side until crispy.

Recommended side dishes:

  • Grilled lemon slices
  • Leaf salad with radishes
  • Asparagus tips in butter

Nutritional values per portion

Calories: 580kcalCarbohydrates: 48gProtein: 42gFat: 22g
Keyword Chilean Sauvignon Blanc, Fish and wine pairing, Lemon risotto, Southern Styria, Spring recipe, Wild garlic crust, Zander
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