Perch fillets à la meunière

Ingredients for 2 servings:

• 350 g fish fillet(s) (perch fillets) without bones
• 100 g butter
• salt and pepper
• 30 ml dry white wine
• 20 g flour
• a few stalks of parsley
• 2 dashes lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Season the perch fillets with salt and pepper. Pour the flour into a plate and toss the fillets in it, shaking off any excess. Chop the parsley. Preheat the oven to 70°C and place the serving plates in the oven to preheat. Melt a little butter in a frying pan. Briefly fry the perch fillets on the skinless side over medium heat for about 1-2 minutes (no longer, or they will dry out). Turn them over and continue frying on the skin side for a few seconds. Remove the fish fillets from the pan and keep warm in the oven. Dab the butter with kitchen paper. Add the remaining butter to the pan. Lightly brown over medium heat. Add the white wine and lemon juice to the browned butter. Stir in the parsley. Season with salt. Serve the perch fillets on the warmed plates with the lemon butter sauce. Serve with boiled potatoes. And to prevent the potatoes from getting stuck in your throat when you swallow them, I serve them with tartar sauce and a glass of Chasselas.