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Planked Perch, Italienne

Scale, cut off fins, and neatly wipe six fresh, medium perch. Season them all around with teaspoon salt and half teaspoon pepper. Lightly roll them in flour. Heat two tablespoons of oil in frying pan, arrange the perch in the pan and briskly fry for two minutes on each side. Lightly oil the top of a planed oak board, as for shad, and place perch on top.

Prepare a potato brioche preparation, place it in a pastry bag with a fancy tube at the bottom, then press down the potatoes around the edges of the plank. Pour Italienne sauce over the fish. Sprinkle a tablespoon of Parmesan cheese over, then set in the oven fifteen minutes. Remove and serve.