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©Copyright 2002-2005 MSCOMM
Michele Serre, Editor
| All about PERCH |  | Perca fluviatilis
French: Perche |
Recipes
Perch Fillets Steamed in BeerEmile Jung of Le Crocodile Restaurant in Strasbourg, France
Pike-Perch Fillets in Red Wine with Green Lentils
Jean Merilleau of the Auberge du Moulin de Chameron in Bannegon, France
Pike-Perch Fillets with Gâtinais Saffron
Chef Ryst of La table de St. Loup, France
Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato
Dieter Müller, Schlosshotel Lerbach, Germany
Roasted Perch with Shallot Fondue and Red Wine Sauce
Bernard Loiseau of La Côte d'Or in Saulieu, France
To Buy
Look for flesh that is firm, moist and has a pleasant fresh smell.
Look for flesh that is firm, moist and has a pleasant fresh smell.
To Store
Wrap well in plastic wrap or place in a covered container.
Refrigerate for up to 3 days or you can freeze for up to 3 months providing
your freezer operates at -18°C.
