Victoria Perch Fillet

Season fish fillets with salt, pepper and chopped garlic. Heat a little fat in a frying pan and fry the fish fillets on both sides. For the sauce, sauté the onion, add the kitchen herb crème fraîche, and finally add the garlic, nutmeg and the juice of a lemon.

Heat enough water in a saucepan, season with salt. Cook the spaghetti according to the instructions on the package. Drain the spaghetti in a sieve, put it in a large enough bowl.

Sprinkle chopped parsley over the fried Victoria perch fillets, arrange on plates with spaghetti.

Drink: Feed from Eveline Eselböck

Our tip: It is best to use fresh herbs for a particularly good aroma!

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