Perch Fillets with Pastis Sauce and Spring Vegetables

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 382 Kcal


  • 1 dl white wine
  • 2 dl fish stock
  • 0.5 shallot, finely chopped
  • 8 black peppercorns, crushed
  • 4 sprig dill
  • 3 tbsp. pastis (anise liqueur)
  • 1 tsp. Maizena cornflour
  • 100 g crème fraîche
  • salt and pepper to taste
  • 0.5 tbsp. butter
  • 150 g fennel, cut into small cubes
  • 150 g carrots, cut into small cubes
  • 3 tbsp. Water
  • a little pepper
  • 0.5 tbsp. clarified butter
  • 0.5 tsp. salt
  • 400 g perch fillets

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  • Bring the wine to the boil with the remaining ingredients and dill. Reduce the heat, reduce the liquid to approx. 150 ml, strain. Stir the cornflour into the Pastis and add, stirring with a whisk. Stir in the crème fraîche, bring to the boil. Reduce the heat, simmer for about another 5 mins., season.
  • Heat the butter and sauté the shallot. Add the fennel and carrots. Add the water, cover and simmer for approx. 5 mins. until almost soft, season.
  • Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 1 mins. on each side, season with salt.

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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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