Butter-fried perch in cream sauce

Butter-fried perch with white wine, cream, tomato and beans

2 servings

Classic butter-fried perch simmered with white wine, cream, tomato and haricots verts. Serve with boiled potatoes.

Method

  1. Dust the fish with flour and season with salt and pepper. Fry in a large frying pan in plenty of butter over medium-high heat.
  2. When the butter starts to brown, turn the fish and pour in the wine. Cook for approx. 1 minute.
  3. Add the cream, tomatoes and beans and cook for another 2–3 minutes. Season with salt and pepper and sprinkle with the herbs.
  4. Serve with boiled potatoes.

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