Lithuania - Fried pike with horseradish sauce
Kepta lydeka su krienų padažu
INGREDIENTS (serves 4)
• 1 kg of fillet of pike, cut into 4 or 8 portions
• 100 g of flour
• 2 eggs
• 100 ml of milk
• Breadcrumbs
• Lemon juice
• Salt
• Vegetable oil
• Gherkins and dill to garnish
• Horseradish sauce: 100 g of horseradish, 100 ml of double cream, salt and sugar
PREPARATION
Wash and dry the fish fillets, sprinkle them with a little lemon juice and salt and allow to
marinate for around 5 minutes. Then dip them in milk, followed by flour, then beaten eggs and
finally bread-crumbs. Fry the portions in oil, drain them and place them on a sheet of kitchen
paper to get rid of the excess oil. Serve immediately, garnished with gherkins and dill and served
with fried or boiled potatoes.
For the sauce, grate the horseradish, mix with the double cream, a little salt and a pinch of
sugar and serve with the fish.
published: 2015-07-22
© European Commission, 2013
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