Pan fried pikeperch

Estimated cooking time 10 min

This is the dish by finnish Michelin chef Hans Välimäki. It respects the taste of the fish itself and has got no nonsence. I really like Hans Välimäki simple and tasty recipes. You could say this is really typical finnish way to cook fish. Let the fish speak by itself!

- 2pcs of pikeperch/walleye fillet 

- glarified butter

- butter

- salt

- half lime

- wheat flour

- chopped parsley (around 2 table spoons)

1. Cover the fillets with the wheat flour. Salt them with good amount of salts.

2. Fry the fillets in the glarified butter 2 minutes per side.

3. Remove fillets from the pan. Put in some butter and parsley. Let the parsley fry one minute.

4. Add in the lime juice and let the mix brown a bit.

5. Pour the mix on the fillets and enjoy the fish with the smashed potatoes etc.

 

Tip!

- if you take the fillets straight from the freezer. It is better to fry them 3 minutes per side. 

- If you don´t have any clarified butter it is easy to make.

Recipe is from the book: Hans Välimäki, Ruokaa Ranskasta Hansin tapaan