Perch fillet…


- 1 fillet of European perch (approx. 600 g)
- 300 g potatoes cut into strips, together with a few strips of carrot and courgette (green part)
- 2 egg whites
- salt, pepper, and various herbs (rosemary, sage, thyme)
- extra virgin olive oil.


• Wash and dry the fillet.
• Lightly whisk the egg whites with the salt and pepper.
• Blanch the potato, carrot and courgette strips in boiling salted water for two minutes
drain and dry and then add the herbs and egg whites. Mix together.
• Cover the fillet with a thick layer of potatoes, making sure to press them down well onto the fish.
• Cut some greaseproof paper to the size of the base of the Fish pan base
grease it with butter and then place it over the fish, on the potato side.
• Heat the pan well and then place the fish inside, paper and potatoes-side down. Cook over a moderate flame for 5-6 minutes (the vegetables should be golden brown).
• Turn the fish over and continue cooking, either in the Fish pan or in a hot oven (160°C) for 10-15 minutes.
Useful information: perch or European perch is a freshwater fish found in most parts of Europe, except for Spain. The variety of perch living in the lakes of northern Italy is smaller on average (250-350 g), but it can reach as much as 1.5 kg. This fish is not found in southern Italy.

Perch fillet…





Rivista digitale Moneta