Perch Fillets in White Wine Sauce
Ingredients
- Ingredients
- 750 grams Perch fillet
- lemons (juice)
- 600 milliliters Pinot Grigio (or other dry white wine)
- salt
- Black pepper
- Pastry flour (for coating)
- 3 Tbsps butter
- 1 bunch flat-leaf parsley
- 3 Tbsps cold butter
- Lemon wedge (for garnish)
Preparation steps
Rinse perch fillets with cold water, pat dry and lay side-by-side on a plate. Sprinkle fish with lemon juice and 100 ml (approximately 1/2 cup) white wine. Refrigerate and let marinate about 1 hour. Remove perch fillets from marinade and pat dry. Season with salt and pepper and coat with flour.
Heat 3 tablespoons butter in a pan over medium heat. Fry fillets until golden-brown on both sides, 3-4 minutes. Remove fillets from pan and keep warm. Pour remaining white wine into the pan and bring to a boil over medium heat. Cook until reduced by about a third.
Meanwhile, rinse parsley, shake dry and chop leaves finely. Whisk cold butter into the sauce until slightly creamy. Season with salt and pepper and stir in parsley. Serve fish topped with sauce, and garnish with lemon wedges. Serve immediately.
