Cooking Perch

BEFORE COOKING:

Thaw the frozen perch completely. Clean, rinse, and cut it into portions. If cooking the whole fish, prepare it by removing the gills (they would impart a slightly bitter taste).

COOKING:

Place the perch into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to halfway. Cook on low heat to avoid breaking the delicate flesh: fillets and medallions – for 15–20 minutes, very large pieces or the whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cook with a tight lid. The perch is done when it changes to a lighter color and the flesh separates easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with chive or mint oil. Serve it with salads, slaws, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!