600 g perch fillets
butter, for greasing the baking tray
Salt
Pepper
½ tbsp plain flour
50 ml white wine
180 ml cream
1 tbsp dill tips
1 tbsp tarragon
COOKING STEPS
Grease the porcelain dish with butter. Put the fillets of fish into the buttered porcelain dish
and season with salt and pepper.
(Pre-)heat cooking space to 140°C with Hot air humid
Finely chop the tarragon and dill. For the sauce, stir the flour together with the white wine
until smooth, stir in the cream and herbs and season with salt and pepper. Spread the sauce
over the fillets of fish. Put the porcelain dish on the wire shelf in the preheated cooking
space. Cook in hot air at 140°C for 20 Mins.
