Home › The World's Kitchen › Perch Sautes, Fines Herbes

Perch Sautes, Fines Herbes

Procure six medium-sized fresh perch; neatly draw and remove all the fins with a pair of scissors. Wash well and wipe dry. Season all over with a teaspoon salt and half teaspoon white pepper; then roll them in flour. Heat in a large frying pan one tablespoon melted butter; place the fish in the pan and fry for six minutes on each side. See that they obtain a good golden colour. Remove them with a skimmer. Dress on a hot dish. Chop very fine ten branches chives (ciboulette), one branch chervil and two branches parsley; sprinkle all over the six fish; squeeze the juice of half a sound lemon over them. Heat in a frying pan to a light brown colour half ounce butter and pour it over the herb mixture on top of the perch. Decorate the dish with six sections of lemon and serve.