Perch with Parsley Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

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


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