Creamy Perch Fricassee With White Wine And Anchovies

Ingredients

• perch fillets
• 1/2 cup white wine
• 2-3 anchovies
• salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp onion, chopped
• 2 egg yolks, beaten
• 1 tbsp butter

Method

1. 1 Boil the perch fillets until cooked through, then remove and debone them carefully.
2. 2 In a pan, combine the deboned fish with white wine, anchovies, salt, and pepper. Warm gently over low heat.
3. 3 Stir in the chopped parsley and onions, then remove from heat.
4. 4 Whisk the beaten egg yolks into the warm mixture to thicken, then stir in the butter and serve immediately.