Pike Chop with Parsley Olive Oil Marinade

Cut the pike back into finger-thick pieces, salt, lightly pepper and sprinkle with lemon juice.

Fry in hot olive oil on both sides.

Pull out any bones that run diagonally up the left and right sides of the backbone with tweezers (you can feel the bones with your fingertip).

Arrange the fish on preheated plates and nap (coat) with the prepared marinade.

For the marinade, mix the mustard with salt, a pinch of sugar, some pepper, minced garlic and wine vinegar.

Pour in the olive oil in a thin stream, add the shallots and parsley.

Preparation Tip:

Boiled potatoes or mashed potatoes with sweet cream as a side dish.

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