Pan‑fried Perch “Müllerin Style”
Pan‑fried perches in Müllerin style is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- Salt
- 1 untreated lemon
- 0.5 bunch Parsley
- 8 perch fillets (ready to cook, skin on)
- lemon juice (for drizzling)
- Pepper (freshly ground)
- flour (for dusting)
- 2 tbsp Vegetable oil
- 2 tbsp butter (in pats)
- 2 tbsp clarified butter
Instructions
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1.
Peel and wash the potatoes, then boil in salted water for 25 minutes.
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2.
Meanwhile peel the lemon and slice it. Wash the parsley, dry it, shake off excess moisture, and finely chop the leaves.
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3.
Rinse the fish, pat dry, lightly drizzle with lemon juice, season with salt and pepper, dust with a little flour, and sear skin‑side down in a hot pan with oil until golden brown. Flip the fillets, cook 2–3 minutes, reduce heat, add butter pats, sprinkle parsley, place lemon slices on top of the fish, and let rest briefly.
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4.
Drain the potatoes, let them steam dry, then sauté in clarified butter until golden yellow. Plate the fish over the warm potatoes, drizzle with fish butter, and serve.
