Preparation
Season the Perch filets and braise them in butter; do not brown them.Arrange the filets in a gratin dish. Season the Hollandaise sauce with lemon juice, mix with herbs and fold in the cream. Place the fish in the sauce and grill or bake at high upper heat for a short while.
Serve with grainy rice or boiled potatoes
Source: Recipe by Charlotte Lehmann, www.schweizerfisch.ch
Information
480 g Perch filets
Salt
Pepper
Lemon juice
40 g Butter
2 dl Hollandaise sauce
1.8 dl whipped cream
Parsley
Chervil
Estragon
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