Page 10 - TASTE OF THE SEA

Perch has a delicate flesh structure and is therefore
widely consumed throughout Europe.

INGREDIENTS:
1 perch
sea salt
1 lemon
2 cloves of garlic
green parsley
pepper
100 ml white wine

PREPARATION:

Put baking paper in a tray, to which you add a
sufficiently thick layer of sea salt. The fish, cleaned of
scales, drained and well washed, is placed on the bed
of salt. Fill the fish with lemon slices, 2 cloves of
garlic and green parsley. Sprinkle it with the juice of
half a lemon, 100 ml of white wine and grind a little
pepper on top. The oven must be heated.
Cover the perch with a second layer of sea salt and
place it in the oven for about 45 minutes, until the
crust turns golden. Baking temperature should be
180° C. When the perch is ready to be served,
remove the salt crust.