Perch fillets in butter

Ingredients

• 400 g perch fillets, scaled or skinned
• 1 tbsp flour
• 1 tbsp rapeseed oil
• 3 tbsp butter
• 1 lemon
• Chives or parsley
• Salt, pepper

Method

1. Pat the fillets dry and dust them lightly with flour. Tap off the rest.
2. Heat the oil in a large frying pan and lay the fillets in skin side down.
3. Fry them over a medium to high heat for about 2 minutes, until the edges turn white.
4. Turn the fillets over, add the butter and let it foam.
5. Spoon the butter over the fillets for about a minute, until it smells slightly nutty and the fish is no longer glassy.
6. Only now season with salt and pepper, add a squeeze of lemon and sprinkle the herbs on top.

Tips

• Perch scales are hard. Scale the fish straight after catching it while it is still wet, or skin the fillets.
• Perch fillets are thin and cooked in two to three minutes. Stay by the pan.
• Fried potatoes, cucumber salad or fresh bread go well with them.

European perch: profile