Perch with sage
Instructions
Wash in cold water and dry the fillets of perch.
Lightly sprinkle with flour and shake off the excess flour.
In a saucepan melt the butter leave in conjunction with Sage leaves and when it is foamy lay fish fillets and let them brown to moderate flame.
Turn, add salt and pepper the pieces that do not have to cook for more than 7-8 minutes.
Serve.
Accompanying wines: Valle d'Aosta Blanc De Morgex DOC, Bianco Vergine Valdichiana DOC, Gioia Del Colle Bianco DOC.
Ingredients and dosing for 4 persons
- 600 g of perch fillets
- 60 g of butter
- 8 leaves sage
- Flour
- Salt
- Pepper