This highly sought after freshwater fish inhabits our Swiss lakes. The Vaudois restaurants have their very special recipes to prepare these fine fillets to be enjoyed on a terrace with a view of the lake and accompanied by a glass of Chasselas, the most representative grape variety of the canton of Vaud.
Recipe for 4
800 g perch fillets
salt - pepper
30 g of flour
1 bouquet of parsley
150 g of butter
4 tbsp. of juice of lemon
Season the perch fillets with the salt and the pepper, coat them with flour.
Make them fry in the butter in 170°C, by proceeding by portions.
Drain them on some absorbing paper; Serve with pieces of lemon.
Serve with: chips, rice, steamed potatoes and green salad.
Enjoy your meal!