Ingredients for 2 servings

pike-perch

fennel tuber

bunch dill

olive oil

For the Dipp:

1 tbsp ground horseradish

1 tbsp mustard

Dill

1 tsp honey

salt, pepper

bio lemon

Directions

  • Clean the fish and cut into two pieces.
  • Season both sides with salt and pepper.
  • Clean fennel and cut into thin sticks.
  • Heat the oil in a pan and simmer the fennel.
  • Season with salt and pepper.
  • Chop the dill and add half of it to the fennel.
  • Pour in 1 EL oil and the fish in another pan then heat it and brown the fish on both sides for 2–3 minutes.
  • Add fish to fennel.
  • Mix horseradish with mustard, honey, dill and a dash lemon and season with salt and pepper.
  • Place the fish on the fennel and garnish with the dipp.
  energy protein fat carbs
Per serving  441 kcal 42,5 g 22,7 g  8,5 g

This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

Leave a Reply

Your email address will not be published.

Post comment