KOOSTISAINED<\/h5>\r\n

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• 60g pike perch (or some other white fish) fillet<\/li>\r\n
• 30g butter for frying<\/li>\r\n
• 100g fresh salad (lettuce, sweet pepper, cucumber or what you have)<\/li>\r\n
• <\/li>\r\n
• <\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
  \r\n

  JUHISED<\/h5>\r\n

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  • SAMM 1<\/span> Pat the fish dry and season it with salt and pepper. If you\u2019ve got more time on your hands, I recommend brining it for 15 minutes in salt water, then patting it dry. This improves its texture and seasons it throughout. <\/li>\r\n
  • SAMM 2<\/span> Melt the butter on medium heat and add the fish skin side down. Cook until the skin is crispy, about 4 minutes. Turn on the other side for half a minute. <\/li>\r\n
  • SAMM 3<\/span> Serve with fresh salad and enjoy!<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n <\/div>\r\n\t<\/div>\r\n