Perch is a rare freshwater fish found in Swiss lakes. Located on the northern shore of Lake Geneva, Canton Vaud is locally best known for this dish. Enjoyed on a terrace overlooking the lake, they are often served with chips or boiled potatoes.
Despite their deliciousness, this traditional Swiss meal has become highly controversial in Switzerland. Because bass is rare in Swiss lakes, the fish is sometimes imported from other countries, which has caused the dish to lose some of its authenticity.
- Preheat the oven to 70°C, place 2 serving dishes and a dish inside.
- Chop the parsley.
- Salt the bass fillets. Put the flour in a plastic bag and add a few fish fillets, shake well. Remove from plastic and shake again to remove excess flour. Repeat this operation with the other fillets.
- Melt the butter and add some oil to a pan, then sear the fillets in small batches over medium heat, flesh side down (so your fish doesn’t roll) for about 1 minute, turning them over for a few seconds on the skin side.
- Remove the fillets from the pan and place them in the preheated dish. Repeat with the rest of the fillets, making sure to wipe the pan with absorbent paper each time.
- Melt the rest of the butter in the pan over medium heat and let it brown lightly until the color is hazelnut. Add the white wine and sprinkle with parsley. Salt light.
- Arrange the fillets on hot plates and serve with the butter/parsley sauce and a slice of lemon.