for 4 person

Boiled potatoes

800 g	waxy potatoes, halved
	salted water, boiling

Fish and herbs

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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