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The main dish, Regional

Roast pikeperch with cider sauce and pan fried apples

Roast pikeperch with cider sauce is a Normandy style fish dish for 6 people, served with pan fried apples and a cream and cider sauce. It takes 40 minutes of active work, the sauce and apples can be made ahead the same day, only the fish is cooked at the last minute. It rates medium difficulty at €7.80 per person, and the key is a bone dry fish skin before it hits the pan.

Tonight, Normandy lands on the plate, with a golden pikeperch and a cider sauce that smells of apples.

Roast pikeperch with cider sauce and pan fried apples
For
6 people
Work
40 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€7.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Pikeperch has delicate white flesh that pairs naturally with the tart sweetness of cider and the softness of apples cooked in butter. The skin, well seared, brings the crispness that freshwater fish often lacks, and the reduced sauce adds body without ever covering up the fish itself.

This is a seasonal dish, best in fall or winter when firm apples are at their peak, perfect for a slightly dressed up dinner with friends or a family weekend meal. It pairs well with a simple starter and dessert, since most of the effort goes into this main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 28 min
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 2 steps, 11 min

Make the cider sauce in the morning, it reheats very well later on. Right before guests arrive, pan fry the apples and take the fish out of the fridge to let its skin dry thoroughly. At serving time, the fish only needs a few minutes in the pan while the sauce warms up alongside it.

The ingredients

6 people

Fish counter

  • Pikeperch fillets, skin on 1 kg

Pantry

  • Dry cider 40 cl
  • Canola or sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 60 g

Fruits and vegetables

  • Shallots 3
  • Firm apples 3
  • Lemon juice 1 tbsp

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Finely chop the shallots, put them in a saucepan with the cider and let it reduce by half. 20 min

    Use dry cider, not sweet, otherwise the sauce turns syrupy.

  2. Add the cream, let it thicken for a few minutes, season, then set the sauce aside. 8 min

    The sauce should coat the back of a spoon, it will thicken further as it cools.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Core the apples, cut them into thick wedges and brown them in butter, then keep them warm in the switched off oven. 10 min

    Leave the skin on the apples, it keeps them from falling apart while cooking.

  2. Take the pikeperch out of the fridge and pat the skin thoroughly dry with paper towels. 5 min

    Perfectly dry skin is the secret to skin that turns crisp.

When it's time to serveThe final touches, right in front of your guests.

  1. Place the fillets skin side down in a very hot, oiled pan, let them cook without moving, flip them, and baste with melted butter. 8 min

    Press each fillet down for 20 seconds with a spatula to keep the skin flat.

  2. Reheat the sauce, add the lemon juice, plate the pikeperch over the apples and spoon the sauce on top. 3 min

    That final squeeze of lemon wakes up the sweetness of the cider.

Our tips to get it right

  • Pick pikeperch fillets of even thickness so they cook evenly, otherwise the edges finish before the center does.
  • Don't salt the fish skin too far ahead, salt draws out moisture and keeps the skin from crisping up in the pan.
  • If the sauce looks thin at serving time, simmer it a bit longer over low heat rather than adding more cream.

The variations

  • Swap the pikeperch for sea bass or trout, both delicate fish that hold up just as well with the cider sauce.
  • For a fish free version, serve the cider sauce and pan fried apples over sauteed mushrooms or a chicken breast.
  • To save time, skip the pan fried apples and serve the pikeperch with the sauce and a simple homemade mash.

What to serve it with

  • Steamed rice or mashed potatoes
  • A glass of dry cider
  • Leek soup as a light starter

Storage

The sauce and pan fried apples keep for 2 days in the refrigerator in a sealed container, gently reheated in a saucepan. The cooked fish is best eaten the same day, it loses its crispness when reheated. Freezing isn't recommended for this dish.

Questions about this recipe

Can I use a different fish instead of pikeperch?

Yes, sea bass, trout, or even hake work well, as long as the flesh is delicate and doesn't overpower the sauce. Just adjust the cooking time to the thickness of the fillets.

How do I get really crispy pikeperch skin?

The skin needs to be completely dry before cooking, pat it well with paper towels. Place the fish skin side down in a very hot pan and leave it alone while it cooks.

How should I plate this dish nicely?

Fan out the pan fried apple wedges in the center of the plate, set the fillet on top with the skin facing up, then spoon the sauce around the edges without pouring it over the skin so it stays crisp.

Can I make this for more than 6 people?

Yes, just scale up the ingredients proportionally, the sauce and apples adjust easily. Cook the fish in batches so each piece gets a proper sear.

Can a roast pikeperch with cider sauce and pan fried apples be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a roast pikeperch with cider sauce and pan fried apples?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a roast pikeperch with cider sauce and pan fried apples?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast pikeperch with cider sauce and pan fried apples cost?

About €7.80 per person, that's €46.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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