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Perch escalope with saffron sauce

ingredients

servings

2

Perch

2 fillets

Breadcrumbs

2 spoons

Type 00 wheat flour

1 spoon

Parsley

1 spoon

Full fat milk

80 grams

UHT cooking cream

1 spoon

Saffron

1/2 teaspoon

Extra virgin olive oil

to taste

Iodized salt

to taste

White pepper

to taste

Garlic

1 half

second courses from Italy - Campania

Perch escalope with saffron sauce

Perch escalope with saffron sauce

with gluten with fish with lactose source of D vitamins

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Perch escalope with saffron sauce

Persian I love you !!!!!

Perch escalope with saffron sauce step 1

step 1

Finely chop the garlic and add it to breadcrumbs, semolina and chopped parsley breaded fillets and fry them in a pan with the oil. Season with salt.

Perch escalope with saffron sauce step 2

step 2

Put milk in the tablespoon of cream, a pinch of salt and saffron and stir.

Perch escalope with saffron sauce step 3

step 3

When the fillets are golden brown on both sides add the milk and let go even for a few minutes until it forms a cream. Serve sprinkled with parsley and white pepper.

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