The typical dish of the Lake Geneva region
Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: Medium
Quantity: 2 people
Ingredients :
- 400 g of lake perch fillets
- 100g butter
- 1 bunch of fresh parsley
- 2 tablespoons of flour
- 2 dl white wine
- 2 teaspoons of oil
- lemon slices
- salt and pepper
- 8-10 firm potatoes
Recipe :
- Peel the potatoes and cook them in simmering water for 30 minutes (+10 minutes to prepare your perch fillets)
- Preheat the oven to 70 degrees with 2 serving plates and a dish.
- Chop your parsley.
- To make the sauce, melt 90% of your butter (approx. 90g) in the pan over medium heat and let brown lightly until it becomes hazelnut in color. Add the white wine and sprinkle with parsley. Salt lightly. Then leave the sauce on very low heat so that it remains hot, but stops cooking.
- Salt your perch fillets.
- Put the flour in a plastic bag and add a few fish fillets, shake well. Remove from plastic and shake again to remove excess flour. Repeat the operation with the other fillets.
- Melt a little butter (approx. 10g) and add a little oil in a pan, sear the fillets in small portions over medium heat, flesh side (this so that your fish does not roll) for about 1 minute and turn over, continuing to cook for a few seconds on the skin side.
- Take out your fillets and place in a dish in the oven at 70°c. Start again with the next ones, taking care to wipe the pan with absorbent paper each time.
- Arrange your fillets on warm plates and serve with the butter/parsley sauce and a slice of lemon.
Trick :
To obtain a creamy sauce, add a pinch of flour to thicken it.
Accompaniement :
Also delicious with fries or rice. Tartar sauce also goes very well with this dish.
