Perch in a creamy chervil sauce

Preparation time:  cca. 25 minutes (plus cooking time)
Per portion cca. 325 kcal / 1365 kJ
39 g P, 15 g F, 5 g CH


  • 750 g perch fillet
  • juice of 1 lemon
  • 2 shallots
  • 4 tbsp chopped chervil
  • 5 tbsp plus 50 g butter
  • 125 ml fish stock
  • 125 ml cream
  • 1 carrot
  • 1 egg yolk


  1. Rinse the perch fillet and pat dry. Cut into pieces and sprinkle with the lemon juice. Peel and chop the shallots. Sauté half the chervil in 2 tablespoons of butter until transparent. Add the fish stock and cream, stir, and reduce by one third.
  2. Trim and peel the carrot, cut into thin slices. Melt 3 tablespoons of butter and fry the fish on both sides for cca. 3 minutes with the carrots.
  3. Add the egg yolk to the chervil sauce, stirring, then whisk until creamy. Stir in the rest of the butter in flakes. Season to taste, and finish with the rest of the chervil. Serve with the fish and carrots.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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