Perch - Fillets filled with herbs
- 4 fish fillet(s) of perch
- ½ Lemon(s), untreated, grated rind
- 1 tsp parmesan
- 1 slice/s of white bread
- 1 tsp breadcrumbs
- 125 ml cream
- salt and pepper, white
Clean the fish fillets and sprinkle with grated lemon peel.
Chop the herbs very finely. Sprinkle a teaspoon of the herb mixture on the fish fillets. Cover and chill for about one ½ hour.
Mix the rest of the herb mixture with Parmesan cheese, chopped white bread, breadcrumbs, cream, salt and pepper to a moist filling, leave to stand for a short time, then spread on the belly side of two fillets, cover with the two remaining fillets and stick together with 2 roulade sticks each.
Flour the filled fillets. Melt butter in a pan, fry fish fillets on each side for about 3 minutes.
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