Ingredients

  • 4 pike-perch fillets
  • Iceberg lettuce and/or a mix of fresh vegetables
  • Salt and pepper – to taste
  • 1 lemon
  • Garlic powder – to taste
  • 500 g of Brussels sprouts
  • Rosemary – to taste

For the breading:

  • Gold 1200 Ditrói breadcrumbs
  • 2 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Gold
  • Cooking time
    60 min
  • Skill level
    Easy
  • Linked product
    Gold

Season the pike-perch fillets with salt, pepper, and garlic powder.
Prepare the breading: place the flour and breadcrumbs in separate bowls or plates, beat the eggs, and heat the oil in a frying pan to about 180°C.
Dip each fillet first in flour, then in egg, and finally in the Ditrói breadcrumbs, breading them evenly. Fry until golden brown.
Sauté the Brussels sprouts in a bit of oil with lemon juice and rosemary until tender and slightly caramelized.
Chop the lettuce and fresh vegetables, season lightly, and drizzle with lemon juice.
Serve the crispy pike-perch fillets over the salad, and decorate the plate with the sautéed rosemary Brussels sprouts and lemon slices.

Enjoy!