Pikeperch Marine - Drottningberg

Pikeperch Marine - Drottningberg

M.Isaksson

  • 1 pikeperch fillet per person
  • Hango Mustard
  • Sour cream
  • Bread crumbs
  • Butter
  • Pepper and salt

Sauce
  • 2 dl white wine
  • 1 dl fish stock
  • 2 dl cream
  • Salt and pepper
  • 1 tbsp Hango Mustard
  • Chives

Fish

Marinade the fish overnight in sour cream seasoned with Hango Mustard. About 1 dl sour cream + 2 tbsp Hango Mustard per fillet The following day: lightly dry the fish and coat with breadcrumbs on both sides. Fry the fillets in butter until golden brown and crispy. Season with salt and pepper.

Sauce

2 dl white wine or sparkling wine and 1 dl fish stock are boiled and reduced Add the cream, salt and pepper... reduce for further 5 minutes on low heat. Add Hango Mustard and finely chopped chives just before serving.

Serve with new potatoes or with crushed floury Täcktom's potatoes. Island gherkins are a suitable side dish.