Alpine Perch Filets In White Wine (Eglifilets In Weisswein) - cooking recipe

Ingredients

1 3/4 lbs perch fillets
1 tablespoon lemon juice
salt and black pepper, season to taste
6 ounces heavy cream
8 ounces white wine
1/2 cup mushroom (100g)
2 tablespoons parsley, chopped

Preparation

Rinse the fish and pat dry.
Drizzle with lemon juice and dredge the fish in the flour.
Quickly fry the fish in butter.
In a large pan heat the cream with the wine and let it steep for a few minutes. (10).
Season with salt and pepper.
Clean and slice the mushrooms.
Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
Garnish with chopped parsley.
This is served with egg noodles, rice, or new potatoes and a salad.