Pikeperch in mushroom sauce

In this fish dish soy cream is used for baking. It goes well with parsley potatoes and a mixed salad.

Ingredients for 4 servings:

  • 800 g pikeperch
  • 50 g butter
  • 300 g fresh mushrooms
  • 100 g raw onions
  • 100 g untreated lemon
  • salt
  • 250 ml soy cream
  • parsley
  • pepper


  • Portion the pikeperch fillets, season with salt and pepper.
  • Fry the fillets very briefly in butter and take out the fat.
  • Cut the mushrooms into strips and put the onions in the roasting fat and sauté lightly.
  • Place the fish on the onion and mushroom mixture, pour the cream over them and drizzle with lemon. Then sprinkle the chopped parsley over it.
  • The whole thing is baked in the oven over medium heat for about 10-15 minutes.


When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.

Do you think you might have a so called Delayed Food Allergy?

Why wait? Do it now and get tested today!

Scroll to Top