Fillet of perch meunière remains the speciality of the region and many lakeside restaurants offer this typical dish.
For 2 persons
Preparation time: 10 mins
Cooking time: 5 mins
Ingredients: 200 g perch fillet of the lake, flour, oil for cooking, a little butter, 1 dl good white wine, 1 tsp shallot, very finely sliced, 50 g butter, a little lemon juice, salt and pepper, 4-5 tsp grilled flaked almonds, lemon slice for garnish, parsley
Make sure there are no bones in the fillets. Wipe the fillets with absorbent kitchen paper, salt and pepper lightly and flour them at the last moment, patting them well to remove the surplus flour. In a pan, heat a little oil to which a knob of butter has been added. When the fat is hot, cook the fillets, skin side first, then lower the temperature and cook on a low heat for 2 mins each side (depending on the size of your fillets, they should be very lightly browned, but no more). Do not allow them to become dry! Remove the fillets from the pan and keep them warm (wrapped in tinfoil in an oven preheated to 100 °C).
Remove the remaining fat (leaving just a little in the pan), brown the shallots gently and deglaze with the white wine. Add a squeeze of lemon juice (according to taste) and allow to reduce. When mixture is reduced to ¼, add the butter and mix well to produce a good sauce. Arrange the fillets, cover them with the butter and sprinkle with the grilled flaked almonds and a little parsley. And that’s it!