Pike Perch in Red Wine Sauce

(*) Cooking as in St. Gallen Clean the fish and make 4 small incisions on both sides. Season inside and outside with salt, season with pepper, acidify with juice of one lemon and let it stand for 1 to 2 hours.

Then roll the fish in milk and flour and fry in hot fat until crispy, keep warm.

Sauté the onion in the stock until soft, sprinkle with flour and extinguish with red wine. Add beef broth. Bring to the boil and season to taste with salt and freshly ground pepper. Stir the butter into the sauce.

Pour the sauce over the fish and sprinkle with parsley.

Our tip: Use high-quality red wine for an especially fine taste!

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