Fish: Perch Fillets with Pastis Sauce and Spring Vegetables

Perch Fillets with Pastis Sauce and Spring Vegetables


  • salt and pepper to taste
  • a little pepper
  • 1 dl white wine
  • 0.5 tsp. salt
  • 100 g crème fraîche
  • 0.5 tbsp. clarified butter
  • 0.5 tbsp. butter
  • 3 tbsp. water
  • 0.5 shallot, finely chopped
  • 2 dl fish stock
  • 4 sprig dill
  • 8 black peppercorns, crushed
  • 3 tbsp. pastis (anise liqueur)
  • 1 tsp. Maizena cornflour
  • 150 g fennel, cut into small cubes
  • 150 g carrots, cut into small cubes
  • 400 g perch fillets
Order the ingredients from COOP@home


Bring the wine to the boil with the remaining ingredients and dill. Reduce the heat, reduce the liquid to approx. 150 ml, strain. Stir the cornflour into the Pastis and add, stirring with a whisk. Stir in the crème fraîche, bring to the boil. Reduce the heat, simmer for about another 5 mins., season.

Heat the butter and sauté the shallot. Add the fennel and carrots. Add the water, cover and simmer for approx. 5 mins. until almost soft, season.

Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 1 mins. on each side, season with salt.


  • Fish
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 4 people
  • Nutrition 382 Kcal