|Butter||45 Milliliter (3 Tablespoon)|
|Pan dressed perch||1 Pound, skinned (450 Gram, Meat)|
|Bacon slices||6 , finely chopped|
|Mushrooms||125 Milliliter, cut into pieces (1/2 Cup)|
|Apples||60 Milliliter, diced (1/4 Cup)|
|Pearl onions||60 Milliliter (1/4 Cup)|
|Flour||45 Milliliter (3 Tablespoon)|
|Fish stock||500 Milliliter (2 Cups)|
|Lettuce||60 Milliliter, cut into strips (1/4 Cup, For Garnish)|
|Fresh tarragon||3⁄4 Teaspoon (3 Milliliter, For Garnish)|
|Tomatoes||1 Tablespoon, diced (For Garnish)|
– In a skillet, melt butter and saute perch fillets, season with salt and pepper, then remove from heat and keep warm. Pour off excess fat from skillet. Melt bacon, then saute mushrooms, apples and pearl onions until liquid evaporates completely. Add flour, stir for
1 minute, then add fish stock and let it thicken for 7 to 8 minutes, stirring constantly.
– Place warm fillets of perch in the sauce, cook 3 minutes, garnish with lettuce strips, fresh tarragon, and tomatoes.