Alpine Perch Filets In White Wine (Eglifilets In Weisswein)

1. 1

   Rinse the fish and pat dry.

2. 2

   Drizzle with lemon juice and dredge the fish in the flour.

3. 3

   Quickly fry the fish in butter.

4. 4

   In a large pan heat the cream with the wine and let it steep for a few minutes. (10).

5. 5

   Season with salt and pepper.

6. 6

   Clean and slice the mushrooms.

7. 7

   Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.

8. 8

   Garnish with chopped parsley.

9. 9

   This is served with egg noodles, rice, or new potatoes and a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.