Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato Recipe
Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato
Flavors of Germany
Total time: 30 to 60 minutes
Preheat the oven to 180° C (350° F)
Preparation time: Under 30 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
Dieter Müller prepares meals that are rich in flavor, yet light as a feather.
Ingredients for 4 servings
- 1 Pike-Perch fillet, 1 kg (2 1/4 lb.)
- 2 tbsp. fish stock
- 200 ml (3/4 cup) sauce (fish stock and white wine)
- 2 tbsp. violet mustard
- 30 g (2 tbsp.) cold butter, diced
- 1/2 lemon
- 1 tbsp. soft butter
- Olive oil
- Salt and pepper
- Flour
Stuffed tomatoes
- 4 cherry Tomatoes
- 2 tbsp. mashed potato
- 1/2 tbsp. olive paste
- 160 g (6 oz.) spinach
- 20 g (4 tsp.) butter
- 1/2 clove of garlic
- Salt and pepper
  1. Scale the pike-perch and cut into four portions.
  2. Hollow out the cherry tomatoes and season well.
  3. Combine the fish stock and sauce and bring to a boil; whisk in the mustard and cold butter and season to taste with salt.
  4. Combine the mashed potato and olive paste and warm the mixture.
  5. Stuff the tomatoes with the potato-olive mixture and heat in a 180° C (350° F) oven for about five minutes.
  6. Season the fish fillets with salt, pepper and lemon juice, roll in flour and fry in a skillet in olive oil and the remaining 1 tbsp. butter, skin side up.
  7. Turn the fish skin side down and place in a 200° C (400° F) oven for about 4 minutes until crispy.


  1. Sweat the spinach leaves in butter with the half clove of garlic; season with salt and pepper.
  2. Remove the garlic, and divide the spinach among four soup plates.
  3. Place a stuffed tomato to the side of each plate and spoon the foamy sauce all around.
  4. Top with a crispy pike-perch fillet and serve immediately.
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