Usuba
Pike Perch in Walnut Crust with Cheese
Fish fillet with a crispy crust of walnuts and parmesan. Pairs well with white wine and lemon dressing. Pike perch can be substituted with cod. Breading without cheese simplifies the flavor but remains delicious.
- Total
- 20 min
- Standard serving
- 186.3 g
Ingredients
Total 12- Pike perch fillet
75 g - Walnuts
15 g≈ 1.5 pcs - Parmesan cheese
5 g≈ 1/2 slice - Chicken egg
25 g≈ 1/2 pcs - Wheat flour
12.375 g≈ 1.5 tbsp - Cherry tomatoes
22.5 g≈ 1.5 pcs - Parsley leaves
1.125 g≈ 3/4 tsp - Butter
11.25 ml≈ 2 slice - Olive oil
11.25 ml≈ 2 tsp - Sea salt
to taste - Lemon juice
7.5 ml≈ 1.5 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Prepare the pike perch fillet: if necessary, remove the skin, cut into 150 g portions, pat dry with a paper towel.
- 2
Step 2
Prepare the breadcrumb mixture. Grind walnut kernels in a blender, grate Parmesan cheese and mix it with the nuts. Transfer the mixture to a plate.
In another bowl, lightly beat the eggs with a fork, salt and pepper them. On the third plate, spread out the wheat flour (preferably sifted).
- 3
Step 3
Heat a mixture of butter and olive oil in a 1:1 ratio in a skillet.
- 4
Step 4
Coat the fillet in flour, then dip it in egg and nut breading. Fry over medium heat for 2–3 minutes on each side until golden brown. Place on a paper towel to remove excess fat.
- 5
Step 5
Wash the cherry tomatoes and dry them. Cut in half and remove the stem.
- 6
Step 6
Remove the parsley leaves from the stems, wash them, pat dry, and chop with a knife or tear with your hands.
- 7
Step 7
Prepare the dressing: mix lemon juice and olive oil in equal amounts. Season with salt and pepper to taste if desired.
- 8
Step 8
Arrange pike perch fillets, cherry tomatoes, and parsley on plates. Drizzle with dressing.
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