Fried Pike Perch with Pasta Casserole

For the fried pike-perch with pasta bake, start by carefully deburring the pike-perch fillets with tweezers.

Cut the skin regularly with a sharp small knife or razor blade. Salt and pepper the fish and sprinkle with a little lemon juice. Cover with plastic wrap and refrigerate.

For the pasta casserole, cook the pasta in salted water for 8-10 minutes until tender, rinse in cold water and drain. Cut the cooked vegetables into small cubes or pieces if needed.

Preheat the oven to 140 °C, butter small ramekins. Now fill the cooked pasta alternately with the vegetable cubes, zucchini and tomatoes, seasoning each. For the glaze, whisk the eggs with the cream, season well and blend. Pour over the pasta, place the molds in a hot water bath, in a baking dish in the oven, and cook for about 20 minutes.

Meanwhile, heat some olive oil and butter in a pan. Put the pike-perch fillets in with the skin side down and fry for about 5 minutes until crispy. Briefly lift out the fillets, drain off the oil, let about a teaspoon of butter foam up, add rosemary sprig, bacon slice as well as the pressed garlic clove, insert the fish with the skin side up and fry for another 3 minutes.

Meanwhile, baste the fish repeatedly with the butter from the pan. Lift out and deglaze the roast residue with a little wine to taste and add whipped cream.

Turn out the finished pasta casserole and serve with the fried pike perch.

Preparation Tip:

For the fried pike perch with pasta casserole can also use other types of fish. Spinach is recommended as a suitable side dish.

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