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Perch with mushrooms

Difficulty: Easy Doses: for 4 people

4 fillets of perch of 150 g each,

1 clove of garlic,

300 g cultivated mushrooms,

2 eggs,

2 lemons,

2 shallots,

1 tablespoon chopped parsley,

100 g of type 00 flour,

100 g of breadcrumbs,

½ litre of olive oil,

50 g of butter,




Quite common in our rivers and lakes, the perch (Perca fluvialis) is appreciated for the delicacy of the meat (the sport fishing in the numerous breedings is usually done with bait). The nose is rounded and the mouth faces upwards, it is immediately recognizable by the dark stripes that colour its back.

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