400 g perch fillet
100 g Butter
2 tbsp Flour
200 ml White Wine
2 tsp Oil
thin lemon slices
Salt & pepper
Perch is a rare freshwater fish that can be found in Swiss lakes. Vaud Canton, located on the northern shore of Lake Geneva, is best known locally for this dish. Enjoyed on a terrace over looking the lake, they are often served with French fries or boiled potatoes.
Despite their deliciousness, this traditional Swiss meal has become very controversial in Switzerland. As perch are rare in Swiss lakes, the fish is sometimes imported from other countries so the dish has lost some of its authenticity.
- Preheat the oven to 70°C degrees, putting in 2 serving plates and a dish.
- Chop the parsley.
- Salt the perch fillets. Put the flour in a plastic bag and add a couple of fish fillets, shake well. Take out of the plastic and shake again to remove any excess flour. Repeat this operation with the other fillets.
- Melt the butter and add some oil to a pan, and sear the fillets in small portions over medium heat, flesh side down (so that your fish does not roll) for about 1 minute, and turn over to cook for a few seconds on the skin side.
- Take the fillets out of the pan and put them in the preheated dish. Repeat with the rest of the fillets, taking care to wipe the pan with absorbent paper each time.
- Melt the rest of the butter in the pan over a medium heat and let brown lightly until the color is hazelnut. Add the white wine and sprinkle with parsley. Salt lightly.
- Arrange your fillets on hot plates and serve with the butter/parsley sauce and a wedge of lemon.