Fried Fillet of Pike Perch on Young Leaf Lettuce

Divide pike-perch into medallions and slightly cut the skin, season with salt, pepper and garlic. Heat olive oil in a pan and fry the medallions on the skin side until crispy, then remove from heat. Turn the medallions over and let them stand, covered with aluminum foil. Wash the lettuce and cut into bite-sized pieces, halve the cocktail tomatoes and place in a bowl with the lettuce. Heat 100 ml of water with Knorr Bouillon Pur Vegetables and mix well, then add olive oil, aceto balsamico and honey. Pour over the salad together with fresh chives and arrange on a plate. Finally, place the roasted pike-perch on top of the salad.

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