Perch Fillets à la Romande

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

For 4 people

Nutritional Information

Contains 269 Kcal


  • 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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  • 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.

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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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