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Perch fillets with crispy herbs
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 443
  • Fat about 20g
  • Carbohydrates about 31g
  • Protein about 32g
This is needed
This is needed for 4 people
Boiled potatoes
  • 800 g waxy potatoes, halved
  • salted water, boiling
Fish and herbs
  • 600 g skinned perch fillets
  • a little pepper
  • 0.75 tsp salt
  • 2 tbsp white flour
  • 2 tbsp clarified butter
  • 1 bunch chervil, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 bunch basil, finely chopped
  • 0.5 bunch lovage lovage
  • 1 bunch dill, finely chopped
  • 4 tbsp butter
  • a little sea salt
  • 1 organic lemon, quartered
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And that's how it's done
And that's how it's done
Boiled potatoes
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 15 mins. until soft.
Fish and herbs
Preheat the oven to 60°C, warm the platter and plates. Season the perch fillets and dust with flour. Heat the clarified butter in a non-stick frying pan, fry the perch fillets in batches for approx. 1 min. on each side, keep warm in the oven. Place the herbs in the same pan, add the butter and fry for approx. 1 min. until crispy. Scatter the herbs over the perch fillets, season with salt. Serve with the boiled potatoes and lemon wedges.