Filet de Perche Marguerite

Name: Filet de Perche Marguerite
Cuisine: France
Ingredients: fish; julienne strips of carrots; julienne; vegetables; chervil; petits pois; green beans; vegetable; crème fraîche; fines herbes; butter; bay leaf; perch fillets; thyme; shallot; onion; white wine; leek; celery; lemon; beaten egg-yolk; parsley; bouillon; chives; carrot

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Cook thinly sliced carrot, onion and shallot for a few minutes in butter in a covered pan with thyme