Pike Perch Fillets in the Mustard Crust

Turn on the oven grill. Rinse the pike-perch fillets, rub dry and season with salt and pepper. Heat the oil in a frying pan and sear the pike-perch fillets in it for about a minute on each side.

Place the fillets on a lightly oiled baking sheet. Cut the mustard butter (see below) into slices and place on the fillets. Bake the zander fillets under the broiler on the middle rack for about three minutes until golden brown.

Arrange the pike-perch fillets on hot plates.

This goes well with horseradish-green cabbage, for example.

Mustard crust:

Place the mustard seeds in a small saucepan with the water and gently simmer at a low temperature with the lid closed for about ten min. Drain the mustard seeds into a sieve.

Cream the butter, add both types of mustard, the mustard seeds and the white bread crumbs to the butter, stir everything together well and season with salt and cayenne pepper. Form the mustard butter on a piece of parchment paper and shape it into a roll with a diameter of three cm. Place the roll in the refrigerator for thirty minutes to set.

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