Millet Mushroom Cakes with Pike Perch

Rating: 3.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Put the millet in a sieve and rinse thoroughly with hot water. Bring the vegetable broth (1) to a boil. Pour in the millet and meanwhile make ten min. on low fire: stirring from time to time. Next, swell the millet on the turned off hotplate with the lid closed for another 15-20 min, the liquid must be completely absorbed. Cool the millet.

In the meantime, soak the mister mushrooms in lukewarm water for 30 min. Drain, squeeze well and chop coarsely.

Chop the oregano leaves and the parsley.

Mix the egg yolks, add to the millet form and fold in well. Add the oregano, mushrooms, parsley and breadcrumbs and season with salt.

Shape the millet mixture into cakes about 15 mm thick, turn them in the almond flakes on the other side and press them slightly smooth.

Sprinkle the pike-perch fillets with the juice of one lemon and season with salt and pepper.

Heat the clarified butter in a non-stick frying pan. Meanwhile, roast the millet thalers over medium heat for about 5 minutes until golden. Keep warm.

Add the butter to the frying pan. Roast the fish fillets for one and a half minutes on each side. Also keep warm.

Dissolve the gravy with white wine or vegetable broth (2) and reduce by half. Add the sauce cream and continue to make the sauce until it thickens. Season to taste with salt and freshly ground pepper.

Serve the millet and mushroom cakes with the pike-perch fillets on a

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