Gastronomixs

Pan-fried pike perch cheeks

A very special bit of the pike perch! The cheeks of this fish are as soft as velvet and very exclusive.

Pan-fried pike perch cheeks

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Ingredients

500

g

pike perch cheeks

 

 

salt and pepper

 

 

margarine

 

 

flour

Preparation method

  • Salt and pepper the cheeks and dredge in flour.
  • Fry in the margarine until golden brown.

Serving suggestions

  • As a component in a main course with a celeriac mousseline and an aged sherry glacé.
  • As part of an amuse-bouche with a celery component.

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