Perch Fillets à la Romande


1hr 20m
Preparation/cooking time: ca. 20m + Allow to brew: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 269 Kcal


Ingredients

  • 600 g perch fillets
  • pepper
  • 3.5 tbsp. white flour
  • 50 g butter
  • 2 dl white wine (e.g. Yvorne)
  • 1 tsp. salt
  • clarified butter to fry
  • 1 organic lemon, cut into segments

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Instructions

  • Place the fish fillets in a wide-bottomed tin. Pour over the wine, cover and steep in the fridge for approx. 1 hr. Drain the fish fillets, pat dry, season and coat in the flour, in batches. Shake off the excess. Heat the clarified butter in a frying pan, then turn down the heat. Fry the fish in batches for approx. 1 1/2 min. on each side, keep warm. In the same pan, heat the butter until it is foaming and pale brown. Drizzle the butter over the fish fillets. Garnish with lemon.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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