Pike Perch Fillets with Kitchen Herb Almond Crust

Remove the skin from the onion, halve and cut into strips. Rinse the apples thoroughly, cut into quarters, remove the core. Cut the quarters into narrow wedges.

2. Heat 30 g butter in a frying pan and sauté the onions until translucent. Next, stir in the apples, fry over medium heat, turning, for 2 min. Fold in the apple juice and stew for 5 min with the lid closed. Season with 1 tsp. juice of a lemon, salt, black pepper and – if desired – the ground paprika and put aside.

3. briefly cool the fish fillets, dab with kitchen roll and sprinkle with a few drops of lemon juice. Rinse the kitchen herbs, pour off the water in great detail. Set aside one sprig each of dill and parsley for garnish. Chop the remaining kitchen herbs very finely and mix them with 1 pinch of salt into the almond kernels.

4. pour the egg whites into a deep dish and mix with a fork. Pour the kitchen herb and almond mixture onto a shallow plate. Heat remaining butter in a second frying pan, but do not brown.

5. turn fish fillets first in egg white, then in the kitchen herb-almond mixture on the other side, pressing the breading smooth. Toast fillets in butter over medium heat about 2 minutes on each side.

6.Stretch apple mixture with perhaps 2-3 tbsp. water, heat again, divide evenly among 4 preheated plates. Place one zande

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