Pikeperch with Sesame Seed Nut Crust and Mushroom Sauce Sweet and Sour

A delicious mushroom dish for any occasion!

Sesame seed nut crust Fry nuts, almond kernels and spices in a frying pan while stirring. Then grind or possibly grind in a food processor. Fish Season the fish fillets with salt and pepper and roll them with the skin side one after the other in flour, milk and the sesame seed-nut mixture. Sauté in hot sunflower oil or other vegetable oil on the skin side and then finish cooking in a 160 °C oven for 4 to 5 minutes.

Mushroom sauce:

Sauté the mushrooms in butter until golden brown, add honey and extinguish with juice of one lemon and vinegar. Add water and soy sauce and simmer on low heat for about 15 minutes. Then strain through a fine sieve. Vegetables Heat butter in a frying pan. Add sprouts and mushrooms, season with salt and pepper and toss. Finally add spinach leaves and cherry tomatoes and season with salt and freshly ground pepper.

An autumnal fish dish. In October, pike perch tastes best to me. After that, just as the nuts are super fresh and provide a crispy spicy topping.

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