Perch fillets
Lake Geneva perch fillets, floured and fried golden in butter with lemon, the dish of the Geneva lakeshore. They’re served with chips.
Ingredients
- 600 g perch fillets (or small sole fillets)
- Flour
- 80 g butter
- 1 lemon
- Parsley
- Salt and pepper
- Chips
How to make it at home
- Season the fillets and dust them with flour.
- Fry them in butter for 1 minute on each side.
- Transfer them to a hot serving dish.
- Add the lemon juice and parsley to the butter in the pan.
- Pour the sauce over the fish and serve with chips.
The trick: They’re thin fillets: a minute on each side is enough.