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'Drunk' perch
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 fillets of perch,
4 tablespoons extra virgin olive oil,
40 g of butter,
1 tablespoon of flour type 00,
filtered juice of 1 lemon,
20 g of sugar,
3 cloves,
powdered cinnamon,
1 glass of red wine,
salt.
Introduction
The delicate meats of perch, which is comparable to trout due to its nutritional value, can be processed with ingredients that tend to keep intact the organoleptic values. The perch repopulates with recovery of the ovarian belts for the hatching of the eggs in artificial environments and reimmission of the fry in natural environment.
Preparing
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