Fillets of perch with roasted almonds and lemon butter sauce
- 2 fish(es) (river perch) of approx. 300g
- 2 lemon(s)
- 150 g butter
- 60 g almond(s), sliced
- salt and pepper
Clean and fillet the perch, remove the skin, sprinkle with the juice of half a lemon, salt lightly.
Melt 50 g butter in a frying pan and fry the fillets at low heat on each side for about 3-5 minutes, depending on their thickness. Remove fillets and keep warm.
Add the rest of the butter and let it melt. Add the almonds and brown the almonds at a slightly higher heat (make sure that the butter does not brown). Remove the almonds.
Using the juice of half a lemon and 50 g butter, dissolve the roast and season the sauce with salt and pepper.
Arrange the fish fillets on a preheated plate, spread roasted almonds on the fillets and pour 1-2 tbsp. sauce over each. Cut the second lemon into thin slices and garnish the fillets with 2 slices each.
Recommended side dishes: Boiled potatoes and broccoli.
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