1 kg fresh fillets of perch
2 whole eggs
1 dl milk
100 g butter
1 dl breadcrumbs
12 potatoes for mashed potatoes
1 dl fresh lingonberries, sugar as desired
For frying: Salt, white pepper, fish pepper mix and breadcrumbs
thyme and French tarragon
For mashed potatoes: Butter, salt, white pepper and nutmeg
Take a wilderness vacation in Sweden with
the kids and catch perch for this dinner
Procedure without liability: There is nothing better than a freshly caught perch, breaded and fried with a splash of fresh lemon juice, served with mashed potatoes, grated carrots and sugar stirred lingonberries.
Whips eggs with a little milk and pour mixture into a plastic bag. Pour the breadcrumbs and spices in a plastic bag. Grate the carrots and pour lemon juice over, pour carrots with lemon juice in a plastic bag. Put now the potatoes over the fire, so they are cooked. It takes approx. 20 minutes.
Place perch fillets in egg and milk mixture, then in breadcrumbs and spice mixture and shake well the plastic bag. Remove the fillets from the plastic bag and put them on foil so they can dry slightly before they are fried.
Get 50 grams of butter and the rest of the milk and the cooked potatoes in a saucepan. Boil up and whips it to mashed potatoes. Add salt, white pepper and nutmeg.
Fry fillets in butter in frying pan, and max a few minutes on each side depending on size.
For frying: 2 whole eggs, a bit of milk, 1 dl breadcrumbs, 1 tsp. salt, 1/2 tsp. white pepper, 1/2 tsp. fish pepper mix, 1 tsp. French tarragon and 1/2 tsp. thyme.
Serving: Served with mashed potatoes, grated carrots and sugar stirred lingonberries, and you have the chef's best wilderness-coated perch.
Hint: Drip a little lemon juice over perch fillets. See here how to fillet a perch. Mix also grated carrot with grated apples.
Drink: In the wilderness you can probably find a good home distillery, where you with clear, fresh, cool spring water can make you a snaps to the dinner.