Perch with Parsley Sauce

Name: Perch with Parsley Sauce
Yield: Serves 4
Ingredients: ½ teaspoon anchovy essence; Salt and pepper; 10 fl oz (300 ml) fish stock; 1 tablespoon vinegar; Bouquet of herbs (thyme, parsley); 1 bay leaf; 1 clove; Juice ½ lemon; Cream; 1 oz (25 g) flour; ½ oz (15 g) chopped parsley; 4 × 8 oz (250 g) perch; 2 oz (50 g) butter; ½ oz (15 g) onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

This dark green fish of lakes and rivers is distinguished by the broad black stripes on the skin and the fact that its scales are difficult to remove. It should be scaled at once after being caught; failing that, plunge the fish into boiling water for a few minutes, after which the skin can be peeled off complete with scales.

Ingredients

4 × 8 oz (250 g) perch
2 oz (50

Sauce
Fish course
Pescatarian

Method

Scale, gut and clean the fish and cut off the fins and gills. Melt half the butter in a pan and gently fry the onion until golden. Add the stock, vinegar, anchovy essence, bay leaf, bouquet of herbs and clove. Simmer for 10 minutes, then add the perch and cook gently for 10 minutes. Keep the fish warm.

Melt the remaining butter, add the flour and cook for 2 to 3 minutes. Gradually stir