CookEat Recipe
White Perch St.Gotthard
Whole White Perch baked over very thin layers of potatoes, Swiss cheese and butter, finished with white wine, lemon juice and chopped parsley.
Method
Steps
Step 1
Heat a conventional oven to 200°C. Use six very fresh whole White Perch, Morone americana, prepared as food fish. Have them cleaned, gutted and scaled, keeping their heads and tails, then wipe them neatly. Season with one teaspoon salt and half a teaspoon ground white pepper. Keep the seasoned fish refrigerated at 4°C or colder while preparing the potatoes.
Step 2
Peel and wash the four medium raw potatoes and slice them exceedingly fine. Season with the remaining half teaspoon salt and two saltspoons white pepper, turning the slices well in the seasoning.
Step 3
Lightly butter a suitable low-edged ovenproof enamel roasting pan. Cover its bottom with a layer of potato slices, sprinkle half a tablespoon grated Swiss cheese over that layer and add a few very little bits of butter. Repeat the potato, half-tablespoon cheese and little butter layers until all the potatoes are used.
Step 4
Bake the potatoes for about fifteen minutes as a guide, giving them a head start before adding the fish. Continue this first stage if needed for the exceedingly fine layers to begin softening.
Step 5
Arrange all six perch on top of the potatoes and pour the half gill white wine over them. Bake uncovered for about twenty-five minutes as a guide, until each fish reaches at least 70°C in its thickest flesh away from bone and the potato layers are tender throughout. Do not rely on the skin colour or time alone.
Step 6
Remove from the oven, squeeze the juice from half a sound lemon over the fish and potatoes, and spread the teaspoon chopped parsley over all. Serve promptly in the same pan, taking care with the fish bones.
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