Perch filets in dill sauce
Intro
For four persons
Preparation
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 www.schweizerfisch.ch
| 600 – 800 g |
Perch filets
|
|---|---|
|
Salt, Pepper, 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
|