Pike Perch with Porcini Mushroom Sauce

Rating: 2.62 / 5.00 (13 Votes)

Total time: 45 min

Servings: 2.0 (servings)


For the sauce:


For the pike perch with porcini mushroom sauce, first wash the pike perch, rub the abdominal cavity with salt, lemon pepper and some lemon juice and fill it with the herbs (sage, rosemary, curry herb, hyssop and tarragon).

Cut the garlic cloves into sticks and lard the pike perch with them. Rub with salt and lemon pepper beforehand as well. Roast in a casserole dish with a little butter in the oven at approx. 180 °C until the dorsal fin can be easily pulled out.

During the frying time, keep dousing the fish with its own juices. In the meantime, sauté the porcini mushrooms cut into flakes in a little butter until soft. Season with salt and pepper and add crème fraiche.

Serve the pike perch with porcini mushroom sauce.

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