Zug-style fillet of perch

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Preparation

600 g perch fillets
butter, for greasing the baking tray
Salt
Pepper
Grease the porcelain dish with butter. Put the fillets of fish into the buttered porcelain dish and season with salt and pepper.
(Pre-)heat cooking space to 140°C with Hot air humid
½ tbsp plain flour
50 ml white wine
180 ml cream
1 tbsp dill tips
1 tbsp tarragon
Finely chop the tarragon and dill. For the sauce, stir the flour together with the white wine until smooth, stir in the cream and herbs and season with salt and pepper. Spread the sauce over the fillets of fish. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
Put the food in
Hot air 140°C for 20 Mins
  • Porcelain dish ½ GN
  • Wire shelf
Quantity Ingredient
600 g perch fillets
½ tbsp plain flour
50 ml white wine
butter
Salt
1 tbsp dill tips
180 ml cream
1 tbsp tarragon
Pepper

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