Pike Perch with Poppy Sauce

This dish belongs to traditional French cuisine. The main highlight is the sauce. It is based on the classic Hollandaise sauce served with steamed fish and vegetables, complementing and enriching their bland flavor. An excellent side dish will be mashed potatoes or steamed vegetables.

Ingredients

• 4 pieces of pike perch fillet, 130 g each
• juice of 1 lemon
• 50 g butter
• salt, black pepper - to taste
• wheat flour for breading
• 125 ml dry white wine
• 3 yolks
• 2 tbsp. l. poppy
• 200 g butter
• 0.5 lemon juice
• salt, black pepper - to taste

Directions

1. Pour poppy seeds with wine (leave 3 tablespoons) and boil. Wait until the poppy swells (about 10-15 minutes).
2. Blot the fillet with a napkin, sprinkle with lemon juice. If the fillet is with skin, make incisions in the skin with oblique strips so that it does not curl when frying.
3. Season the fillet with salt, pepper and roll the fish in flour.
4. Melt the butter, fry the fillet until golden brown. Cover the fish with foil and place in a warm place while preparing the sauce.
5. Cooking the sauce. Beat the egg yolks with the remaining 3 tablespoons of wine in a water bath. Beat until thick. You should get a delicate creamy mass.
6. Pour melted hot butter in a thin stream, without stopping whisking.
7. Remove sauce from heat, add poppy seeds, stir, pepper and salt.
8. Squeeze out the juice of half a lemon.
9. Mix everything thoroughly.
10. Pour the sauce over the fish when serving. Enjoy your meal!