This variation adds a spicy, aromatic kick thanks to fresh horseradish, perfectly complementing the delicate taste of pike-perch and the zesty sauce.
Ingredients:
For the fish:
4 pike-perch fillets (approx. 600–800 g)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon lemon juice
2 tablespoons flour (for frying)
2 tablespoons sunflower or olive oil (for frying)
For the sauce:
2 tablespoons olive oil
1 small onion, finely chopped
2–3 garlic cloves, crushed
1 red chili pepper, finely chopped (adjust to taste)
1 can of tomatoes (≈ 400 g) or 4 fresh tomatoes, chopped
1 tablespoon grated horseradish
1 teaspoon hot paprika (optional)
½ teaspoon sugar (to balance acidity)
Salt and pepper, to taste
1 bunch fresh parsley, chopped
Method of Preparation:
Preparing the Pike-Perch: Rinse and pat dry the fillets. Season with salt, pepper, and drizzle with lemon juice. Marinate for 10–15 minutes. Dredge the fillets in flour, shaking off any excess. In a hot pan with oil, fry the fillets for 3–4 minutes per side until they develop a golden crust. Set aside.
Making the Spicy Horseradish Sauce: In a large skillet or pot, heat the olive oil. Sauté onion until golden, then add garlic and chili; cook for 1 minute. Stir in tomatoes (or tomato can), paprika, sugar, salt, and pepper. Simmer on low for 10 minutes. In the last 2–3 minutes, stir in the fresh horseradish to distribute its flavor.
Finishing the Dish: Return the pike-perch fillets to the sauce. Simmer together on low for 5 minutes to meld flavors. Transfer to a platter, spooning sauce over the fish. Garnish with chopped parsley and lemon slices.
Serving Suggestions:
Sides: Basmati rice, warm polenta, or boiled potatoes
Extras: A green salad or pickles for a fresh contrast
Tips:
Adjust horseradish quantity to control the heat level.
For a creamier sauce, stir in a tablespoon of sour cream before adding horseradish.
What makes horseradish a special ingredient in this recipe? Horseradish adds an intensely pungent and spicy note to the sauce, perfectly balancing the pike-perch’s delicacy. It’s a traditional Romanian ingredient, known for enhancing flavors and offering health benefits like boosting immunity and aiding digestion.
How is the pike-perch prepared for frying? Fillets must be washed and dried well to prevent sticking. They’re marinated in salt, pepper, and lemon juice for 10–15 minutes to intensify flavor, then dredged in flour to achieve a crispy, golden crust.
How can the sauce’s spiciness be adjusted? Control heat by reducing the chili pepper or omitting the hot paprika. For a milder version, rely solely on horseradish’s subtle kick.
Why is sugar used in the sauce? Sugar balances the acidity of the tomatoes and rounds out the sauce’s flavors. Use it sparingly to preserve the dish’s spicy character.
What are the advantages of fresh versus canned tomatoes? Fresh tomatoes offer a natural taste and slightly different texture but require more cooking time. If using fresh, blanch and peel them before adding to the sauce.
Which side dishes pair best with this preparation? Basmati rice, polenta, or boiled potatoes absorb the rich sauce and temper the intense flavors of horseradish and chili. Fresh salads or pickles add a refreshing note.
How can I achieve a creamier sauce? Stir in a tablespoon of sour cream or Greek yogurt just before adding the horseradish for a silky texture and toned-down heat.
Can this recipe be adapted for other fish? Yes—trout, perch, or sea bream work well. Adjust cooking time to the fillet thickness and fish type.
How should leftovers be stored? Keep in an airtight container in the fridge for 1–2 days. Reheat gently over low heat or in the microwave to preserve the fish’s delicate texture.
What beverages complement this dish? Dry white wines like Sauvignon Blanc or Pinot Grigio highlight the horseradish and sauce flavors. A light beer or mint lemonade also balances the dish’s spiciness.
