Zug-style fillet of perch

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600 g perch fillets
Salt
Pepper

Sauce

½ tbsp flour
½ dl white wine
180 g thickened cream for making sauces
1 tbsp fresh dill
1 tbsp tarragon, chopped
Salt
Pepper
Season the perch fillets with salt and pepper. Put the fillets of fish into the greased porcelain dish.
For the sauce, stir the flour together with a little white wine until smooth, stir in the remaining wine and the thickened cream, add the herbs, season with salt and pepper, then spread over the fish.
Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Start the recipe. Hot air 120 °C, 15 minutes, followed by hot air 230 °C, 7 minutes.
Garnish the perch fillets with the dill and slices of lemon.

Garnish

Dill
Slices of lemon
  • Porcelain dish, ½ GN
  • Wire shelf
Quantity Ingredient
1 tbsp fresh dill
Pepper
180 g thickened cream for making sauces
½ dl white wine
600 g perch fillets
½ tbsp flour
Dill
Slices of lemon
Salt
1 tbsp tarragon

Customer reviews (1)

  • Corinne C.

    Customer review in French

    Filets de perche à la zougoise

    January 30, 2017

    A refaire, mais pas avec des filets de perche, je prendrais un autre poisson blanc comme le carrelet

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