Perch fillets with crispy herbs
Ingredients
for 4 person
800 g | waxy potatoes, halved |
salted water, boiling |
600 g | skinned perch fillets |
¾ tsp | salt |
a little | pepper |
2 tbsp | white flour |
2 tbsp | clarified butter |
1 bunch | chervil, finely chopped |
1 bunch | basil, finely chopped |
1 bunch | flat-leaf parsley, finely chopped |
1 bunch | dill, finely chopped |
½ bunch | lovage lovage |
4 tbsp | butter |
a little | sea salt |
1 | organic lemon, quartered |
How it's done
Boiled potatoes
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 15 mins. until soft.
Fish and herbs
Preheat the oven to 60°C, warm the platter and plates. Season the perch fillets and dust with flour. Heat the clarified butter in a non-stick frying pan, fry the perch fillets in batches for approx. 1 min. on each side, keep warm in the oven. Place the herbs in the same pan, add the butter and fry for approx. 1 min. until crispy. Scatter the herbs over the perch fillets, season with salt. Serve with the boiled potatoes and lemon wedges.
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