Egli Fillets Meloa

Brush a baking tray with butter. Chop the onion and spread evenly on it. Place the perch fillets on top, season with salt, pepper and a little juice of a lemon. Pour the white wine over it, cover with aluminum foil.

Poach carefully in the stove at 120 °C for about fifteen minutes. (This also works in a large frying pan and at a low temperature on the stove in a large frying pan with a lid).

Drain the stock and keep the fish fillets warm. Reduce the stock from poaching on low heat. Add the cream and the melon pieces, simmer briefly and mash. Simmer the sauce to the desired thickness. Season with salt, pepper and perhaps a little orange juice to taste.

Dry rice is an excellent accompaniment. Suitable garnishes are puff pastry, dill, melon balls and mint.

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