👨‍🍳 조리법

1. 1

   In a shallow dish, combine flour, salt, and pepper. Dredge the perch cubes in the flour mixture, shaking off any excess.

2. 2

   Heat butter and olive oil in a large skillet over medium-high heat.

   💡 전문가 팁: A mix of butter and oil prevents butter from burning and adds flavor.
3. 3

   Add the floured perch cubes in a single layer (work in batches if necessary) and pan-fry for 2-3 minutes per side, until golden brown and cooked through.

   💡 전문가 팁: Do not overcrowd the pan.
4. 4

   Remove the perch from the skillet and set aside on a plate. Keep warm.

   💡 전문가 팁: You can tent them with foil.
5. 5

   Reduce the heat to medium. Add the chopped shallots to the skillet and sauté until softened, about 3-4 minutes.

6. 6

   Add the minced garlic and cook for another minute until fragrant.

7. 7

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.

8. 8

   Add the fish stock and bring to a simmer. Cook for about 5 minutes to allow the sauce to thicken slightly.

9. 9

   Stir in the capers, lemon juice, chopped dill, and parsley. Season with salt and pepper to taste.

   💡 전문가 팁: Taste and adjust lemon juice and seasoning as needed.
10. 10

    Gently return the perch cubes to the skillet and toss to coat them in the sauce. Heat through for about 1 minute.

11. 11

    Serve the perch cubes immediately, spooning extra sauce over the top.