Eglifilet, fillet of perch cooked in the style of the miller's wife
July 21, 2003Advertisement
Eglifilet
Serves 2
Sauce Tartare
100 grams mayonnnaise
10 grams capers
10 grams small cucmbers or gherkins
1 large shallot
1 bunch of chives
juice of one lemon
Preparing the Sauce Tartare
Chop up the capers, gherkins and chives
Stir the chopped vegetables into the mayonnaise and add a little lemon juice
Filet of Perch
400 grams filet of perch
1 dl (100 cc) peanut oil
80 grams butter
50 grams flour
Lemon juice
Preparing the Fish
Sprinkle the perch filets with pepper and salt
Lightly dust with flour
Heat the peanut oil in a pan until smoking hot and add the perch filets
As soon as the filets are hot, add a further 50 grams of butter
Let them brown on a low heat
Sprinkle with lemon butter, add pepper and salt
Serve on a plate with steamed fresh vegetables