Perch with Parsley Sauce

Preparation info

  • Difficulty


  • Serves


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.


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


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 in the strained cooking liquid and bring to the boil, then simmer gently for 10 minutes, whisking all the while. Add a little cream and the parsley, lemon juice, salt and pepper. Pour the sauce over the fish and serve.