Perch filets in dill sauce

For four persons

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Season the Perch filets with salt, pepper and seasoning powder. Place the filets in a buttered, fireproof pan and sprinkle with finely chopped parsley. Add white wine and lemon juice. Cover with aluminum foil and steam at medium heat for about 10 minutes.
In the meantime, prepare the white sauce, add the fish stock, chopped dill and cream. Cover the Egli filets with this sauce.
Source: Recipe by


600 – 800 g Perch filets
Dash of seasoning
2 TBS butter
1 TBS parsley
1 glass white wine
2 TBS lemon juice
0.5 l white sauce
1 TBS chopped fresh dill
1TBS cream

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