Name: Authentic Hiechtfilets mat Lëtzebuerger Senf (Pike Perch with Luxembourgish Mustard Sauce)
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 4 pike perch fillets (approx. 150g each), skin on or off; 2 tablespoons butter; 1 tablespoon vegetable oil; Salt and freshly ground black pepper, to taste; 2 tablespoons all-purpose flour (for dredging); *For the Luxembourgish Mustard Sauce:**; 1 shallot, finely minced; 1/2 cup dry white wine (e.g., Riesling or Pinot Gris); 1/2 cup fish stock or vegetable broth; 1/2 cup heavy cream; 2 tablespoons Luxembourgish mustard (or a high-quality medium-hot German mustard); 1 tablespoon fresh parsley, chopped; 1 tablespoon capers, rinsed (optional, but traditional); 1 teaspoon lemon juice (optional, for brightness); Salt and white pepper, to taste; *For Serving:**; 5 lbs (approx. 700g) waxy potatoes (like Yukon Gold or similar); 1 tablespoon butter (for potatoes); Salt

Hiechtfilets mat Lëtzebuerger Senf 🇱🇺 Luxembourg

Pike fillets served with a Luxembourgish mustard sauce, often accompanied by boiled potatoes, creating a tangy and satisfying dish.

Fish Mustard Sauce

Made with

Pike fillets Luxembourgish mustard sauce boiled potatoes

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