Kitchen Herbs Pikeperch on Apples & Onions

Cut the lid of the chili pepper, pit the chili with a wooden skewer and then cut into rings. Peel the onions and cut into rings. Rinse apples, cut out core with an apple corer. Cut apples unpeeled into slices.

Heat 20 g butter in a frying pan over medium heat.

Sauté the onions in it until translucent, remove from the frying pan briefly. Pour 20 g butter into frying pan, sprinkle sugar over it and let it caramelize. Glaze the apple slices in the caramel while turning. Pour the onion slices into frying pan and mix with the apples. Add apple juice and sauté for 2 minutes with the lid closed, then season with 1 tsp juice of a lemon, salt and pepper.

Sprinkle onions and apples with chili rings, keep warm.

Rinse pike-perch fillets, dry and sprinkle with 1 tsp juice of one lemon.

Mix the kitchen herbs with the ground almond kernels and a tiny bit of salt and lay out on a flat plate.

Lightly whisk the egg whites in a deep dish. In a second frying pan, cream 40 g of butter. Turn the fish fillets first in the egg white, then in the spice mixture on the other side and press them tightly until smooth. Fry the fillets in the butter for 2 min. on each side.

Offer the onion-apple mixture on a heated platter, place the fillets on top and sprinkle with herbs.

Make sure S

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