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Perch fillet (Biel style)

Category Main courses

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  • 25 minutes
  1. 2 shallots
  2. 200 ml fish broth (or vegetable broth)
  3. 200 ml white wine
  4. 10 g butter, softened
  5. 10 g flour
  6. 150 ml cream
  7. 600 g perch fillet, skin removed
  8. salt, pepper
  9. 2 tbs lemon juice
  10. 2 twigs tarragon
  11. 2 stalks dill

1. Peel the shallots, finely cut, add to the pan, heat on the highest level up to the roasting window, switch to low level and roast briefly, deglaze with the broth and wine.

2. Knead butter with flour. First stir in beurre manié, then cream and let simmer the sauce for 2 minutes.

3. Rinse the perch fillets, dap dry with paper towel, lightly salt and drizzle with lemon juice.

4. Put the perch fillets in hot sauce, switch to a low level, let stand with the lid on for approx. 5 minutes, depending on the size of the fillets. Finely chop the herbs, add to the dish and serve.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat


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