Perch fillets marinated
Instructions
Wash perch fillets, Pat dry and season with salt and pepper.
Peel the onions, wash and finely thickly.
Check carrots, Peel, wash and cut into strips.
Private filament celery, wash and cut into strips.
Pour two tablespoons of oil in a pan on the stove, put the carrots, onions and let them dry.
Add the bay leaf, half of the parsley and tarragon, washed the vinegar, wine and half a glass of water.
Add salt, pepper and bring to a boil.
Continue cooking until the liquid is reduced by half.
Lay the fish fillets in a baking pan brushed with oil, pour over the mixture prepared and sprayed with oil.
Place the baking dish in a preheated oven at 180 degrees and cook for 5-7 minutes.
And let it cool completely baked.
Place the dish in the refrigerator and let it sit for 24 hours.
When serving sprinkle the fillets with parsley and tarragon, washed and chopped.
Ingredients and dosing for 4 persons
- 400 g of perch fillets
- 150 g of carrots
- 200 g of onions
- 1 sprig of parsley
- 1 sprig of tarragon
- 1 leaf of laurel
- 10 cl of sesame oil
- 1/2 cup of white wine
- 10 cl of wine vinegar
- 2 celery
- Salt
- Pepper