{"id":1829,"date":"2025-03-25T12:24:50","date_gmt":"2025-03-25T12:24:50","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1829"},"modified":"2025-04-22T12:40:53","modified_gmt":"2025-04-22T12:40:53","slug":"fillet-of-perche-with-wine-sauce","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/03\/25\/fillet-of-perche-with-wine-sauce\/","title":{"rendered":"Fillet of perche with wine sauce"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g of perche fillets<\/li>\n\n\n\n<li>60 g of flour<\/li>\n\n\n\n<li>100 g of margarine<\/li>\n\n\n\n<li>4 dl of white wine<\/li>\n\n\n\n<li>60 ml of chopped parsley<\/li>\n\n\n\n<li>5 ml of Aromat<\/li>\n\n\n\n<li>2.5 ml of white pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Coat the fillets with flour, fry in the fat until golden and keep hot.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Finish the sauce with the parsley and serve the fillets with the sauce poured over them.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with new potatoes and a green salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with new potatoes and a green salad.<\/p>\n","protected":false},"author":1,"featured_media":1830,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[138],"class_list":["post-1829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-parsley"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=1829"}],"version-history":[{"count":3,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1829\/revisions"}],"predecessor-version":[{"id":2318,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1829\/revisions\/2318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1830"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}