Boiled Perch

Ingredients

  • 4 perch
  • salt

Method

The scales of perch are rather difficult to remove; the fish can either be boiled and the scales removed afterwards, or a better method is to plunge the fish into boiling water for 2–3 min., then scale.

Before cooking, the fish must be washed in warm water, cleaned, and the gills and fins removed. Have ready boiling water to cover the fish, add salt to taste, put in the fish, reduce heat and simmer gently for 10–20 min., according to size. Serve with Hollandaise or melted butter sauce.

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