Filets de perche

Perch fillets "meunière"

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!

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