Fillets of Freshwater Perch Citronnelle

Name: Fillets of Freshwater Perch Citronnelle (Filets de perche citronnelle)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: For four people
Cuisine: French
Ingredients: 4 perch weighing 400 g (14 oz) each; 3 lemons; 2½ tablespoons wine vinegar; 20 g (¾ oz) sugar; 50 g (1¾ oz) butter; 500 ml (scant pint) fish fumet; salt, freshly-ground pepper; salt, freshly-ground pepper

Filets de perche citronnelle

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

3 lemons
4 perch weighing 400 g (14 oz

Europe
France
Fish course
Pescatarian
Gluten-free

Method

Peel the lemons ‘à vif’ with a small knife, removing zest and pith and leaving the flesh completely exposed. Slide the knife between the flesh and inner membranes to separate the segments.
Have the perch filleted by the fishmonger, skin them, flatten them lightly with a steak beater and season with salt and pepper. Then roll each fillet round a segment of lemon