CookEat Recipe
Perch Saute Ciboulette
Whole perch fried with finely chopped onion and finished with fresh lightly browned butter, minced chives and lemon.
Method
Steps
Step 1
Use six very fresh, even-sized whole perch, supplied cleaned and gutted. Wipe dry and keep chilled until cooking. Season all six with the teaspoon of salt and half teaspoon of ground pepper. Dip lightly in cold milk and lightly roll in flour.
Step 2
Finely chop the onion. Melt the first one and a half tablespoons of butter in a wide frying pan and fry the onion for about two minutes. Arrange the fish side by side and fry for about five minutes on each side, working in batches if needed. Continue as needed until the thickest flesh of every fish reaches 145 F (63 C) away from bone and is opaque and flakes easily.
Step 3
Lift the fish onto a hot serving dish. Carefully remove the used frying fat from the pan. Add the separate half ounce of fresh butter and heat, tossing, until light brown without burning.
Step 4
Add the teaspoon of finely minced chives and squeeze in the juice from the half lemon. Toss lightly, pour the final butter over the cooked fish and serve promptly.
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