Pike Perch Fillet with Pepper Crust and Saffron Mustard Sauce

(*) Aegerital, Daniel and Nicole Kühne-Truebenbach at the Hirschen Inn, Oberaegeri.

Reduce the stock by half with mustard and sugar. Add saffron and cream and reduce by one third. Add cold butter. Season the fish fillets with salt, juice of one lemon and herbs. Sprinkle with pepper and breadcrumbs and fry in olive oil until crispy. Pour the sauce onto plates and arrange the fish fillets on top.

Serving tip: bring to the table with leaf spinach and vegetable rice.

Our tip: it is best to use fresh herbs for a particularly good flavor!

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