The iconic golden little fillets from the shores of Lake Geneva, quickly seared in foamy browned butter and brightened with a splash of lemon juice and fresh parsley.
Ingredients
- 800 g fresh Lake Geneva perch fillets
- 80 g all-purpose flour T55
- 120 g pasteurized unsalted churned butter 82% fat
- 2 tbsp refined sunflower oil
- 2 pieces fresh unwaxed lemon
- 1 bunch bunch fresh flat-leaf parsley
- 1 tsp fine cooking salt
- 1/2 tsp ground black pepper
Method
- Pat the perch fillets thoroughly dry on paper towels to remove all surface moisture, then season both sides with fine salt and ground black pepper.
- Place the all-purpose flour in a shallow dish. Dredge the fillets in the flour to coat them completely, then tap them gently between your fingers and shake them over a sieve to remove any excess: only a sheer, translucent dusting should remain.
- Wash, dry, and pick the leaves of the fresh flat-leaf parsley, then finely chop them. Squeeze the juice from some of the unwaxed lemons and cut the rest into even wedges for serving.
- Heat a large skillet over high heat with the refined sunflower oil and a first portion of the unsalted churned butter. Let melt until the butter is fully foamy and begins to sizzle without browning.
- Lay the floured perch fillets flat in the very hot fat, skin-side down, making sure not to overlap them. Work in batches if your skillet is too small to maintain high heat.
- Sear over high heat for 1 to 2 minutes undisturbed, until the bottom turns nicely golden and crisp. Carefully flip the fillets using a flexible spatula and cook the second side for about 1 minute, until the flesh turns opaque while staying tender.
- Immediately transfer the golden fillets to a warm platter. Discard the cooking fat from the skillet, wipe the bottom with paper towels, then return the skillet to medium heat with the remaining unsalted churned butter.
- Let the butter melt, foam generously, and turn an amber hazelnut-brown while releasing a toasted aroma. Immediately turn off the heat, add the chopped flat-leaf parsley, and pour in the squeezed lemon juice: the sudden change in temperature creates a fragrant emulsion with a lively sizzle.
- Spoon this lemony brown butter over the golden perch fillets without delay and serve immediately with the reserved fresh lemon wedges.
Nutrition
Per serving
- Energy
- 563 kcal
- Protein
- 9.4 g
- Carbohydrate
- 38.42 g
- Fat
- 40.01 g
- Fibre
- 6.04 g
- Calcium
- 16.39 mg
- Iron
- 0.27 mg
- Magnesium
- 8.23 mg
