Filets de brochet ou perche aux amandes

• 2 × 4½ lb (2 kg) pike or perch, scaled, gutted and filleted
• 10 fl oz (

Marinate the fish fillets in the Riesling and milk for 30 minutes. Carefully pat dry with kitchen paper, and salt and pepper them.

In a large frying pan melt 3½ oz (100 g) of the butter with