Fillets of Perch with Sage (Piedmont)

Fish

This hump-backed fish is one of the most delicate of the freshwater fish. If dealing with whole fish, the prickly dorsal fin, which begins almost above the head, must be cut off before attempting to clean the fish, in case of scrathced from sharp spines, which are said to be poisonous.

Stir the marinade ingredients together. Put the fillets of perch in a fairly deep dish and pour the marinade over them. Leave for 1 hour, turning occasionally.

Drain and dry the fish, Dip each fillet in flour, then in egg and finally in breadcrumbs. Heat 6 tablespoons butter with the oil in a large, shallow pan; add the fillets and brown them well on both sides, Drain and arrange on a heated oval serving dish. Add the rest of thebutter and the sage leaves to the cooking fat, re-heat and stir thoroughly. Pour this sauce over the fish and serve immediately.

Serves 6.