Pike Perch Fillet with Walnut Crust

For the sauce, stir together mayonnaise, sour cream, both types of mustard and honey, season with salt and pepper.

Debone the pike-perch fillets and cut them into pieces about 4 cm wide.

Grind 3/4 of the walnuts in a universal chopper, chop the rest, mix walnuts with breadcrumbs. Mix egg with milk, season with salt and season with pepper.

Season pike-perch pieces with salt, turn them in flour on the other side and pat them down, pull them through the beaten egg and coat them with the walnut mixture. Press the breading well until smooth.

Fry the fish in the fat for 2-3 minutes on each side on 1 1/2 or automatic heat 8 to 9. Serve with the sauce.

Serve with Vogerl salad with walnut oil dressing.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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