Ingredients
- 600 g of perche fillets
- 60 g of flour
- 100 g of margarine
- 4 dl of white wine
- 60 ml of chopped parsley
- 5 ml of Aromat
- 2.5 ml of white pepper
Instructions
- Coat the fillets with flour, fry in the fat until golden and keep hot.
- Stir the wine into the remaining flour, pour this into the fat, bring to the boil, stirring, season with the condiment and pepper and cook for 3 minutes.
- Finish the sauce with the parsley and serve the fillets with the sauce poured over them.
Notes
Serve with new potatoes and a green salad.