Meantime, here's how Rikky cooked the
perch that my nephew caught last summer, and it's worth repeating.
Sometimes a simple dish can be one of the best. This is one such.
It'd go well with pike or zander, I expect, or bass since perch is
a bass. It's a delicate flavour.
Serves 4
8 fillets of perch (say 4oz each?)
1/4 pint (300ml) of double cream
1-1/2oz (40g) of butter
10 fresh sage leaves
salt & pepper
Wash & dry the perch and set the
oven to gas mark 4/425 oF/220 oC. Put the cream in a saucepan and bring
to the boil. Butter a baking tray with half the butter. Put in
the sage and lay the fillets on top. Add the salt & pepper and
cover with the warm cream. Scatter the remaining butter in lumps over
the cream. Bake in the oven for about 15 minutes. Serve immediately
with mashed potatoes and garden peas.