• Perch filets (2 -3 servings) 300g
  • Ground white pepper
  • Salt
  • A few sprigs of thyme
  • Garlic clove
  • 1 lemon
  • 1 shallot
  • Lapin Puikula potatoes or other floury potatoes ½ kg
  • Cream 2 dl
  • Parsley 1 dl

Remove the bones from the perch filets. Salt and pepper the filets at room temperatures, while waiting for the oil to heat up. Put olive oil and butter in the frying pan. Cut the garlic clove and add it to the oil, along with a few sprigs of thyme.

Fry the filets slightly before serving. Perch cooks in only a few minutes.

Fry the filets to 90% done on one side, and at the same time, baste the other side with the oil-butter mixture and a bit of lemon juice. Just before serving, fry the other side shortly. This will ensure the best flavour.

Peel and dice the potatoes slightly larger than sugar cubes.

Chop the shallot.

Saute the onions in butter, and then add the potatoes (in a small pot or casserole dish.)

When the potatoes are sizzling in the butter, cover the potatoes with water. Boil until almost done. Add 2 dl cream. Boil the potatoes until done, allowing the excess water to boil off.

Add 1 dl parsley and the juice of ½ lemon

Serve with a fresh salad.