Starters & Salads
Pan-Fried Pikeperch with Millet Salad
Pan-fried pikeperch with crispy skin meets a light millet salad full of broccoli, almonds, radishes, celery stalks, apple and orange. Chef Marcel Ihnačák shows how to pan-fry the fillets properly and shares a few tricks for the best result. The salad is delicious on its own as a healthy, light lunch, but it tastes even better with the fish.
Prep: 40 min
Servings: 2
Energy: 319 kcal per serving
Method
01.
Rinse the millet in hot water and cook in salted water, stirring occasionally, according to the packet instructions. Then drain and leave to cool slightly.…
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