Perch with Chicory

Pasta dishes are just always delicious!

1. briefly rinse the fish fillets in cool water, dry with kitchen roll.

Cut the fillets into larger pieces. Preheat the electric oven to 100 °C. Heat half of the butter in a frying pan until it foams. 2.

Pour in the fish pieces and roast for 1 minute, turning over a good medium heat. Sprinkle lightly with salt, transfer to a deep plate and keep warm in the oven (gas: level 1, turn on very briefly).

3. rinse chicory and, using a pointed kitchen knife, remove bitter core by wedging it along the stem. Cut large chicory leaves into strips, use the small leaves whole. Heat remaining butter and sauté chicory briefly, turning. 4.

Add orange juice, cover with lid and sauté over medium heat for 5 minutes until soft. Cut orange peel into fine strips and add. Season the chicory with salt, sugar and pepper and sauté uncovered for another 1-2 min until almost all the liquid has evaporated. Fold in the crème fraîche.

5. stir the fish pieces with their juice into the chicory. Heat everything again briefly, season and bring to the table.

Serve with short noodles tossed in a little butter or with fried potatoes. Our drink recommendation: a dry white wine, a Silvaner or Riesling from Rheinhessen.

is available. However, this is no reason to forego the preparation of perch (or pike perch) according to this recipe.

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