What Does The Mississipi River Look Like

perch filet with au gratin potatoes and toasted bread Sashimi

Preparation time: for the thread-25 min. for potatoes-60min.
Difficulty: Easy
Secret: For the fillet, gratin. For the potatoes, wash.


begin with a dogma: the baked potato is a baked potato. I know it's ignorant to say a concept with the concept, but in this case the idea. What I mean is that in the pan of potatoes should not enter anything else. Why are beautiful crisp the big secret is, after they have been peeled and sliced \u200b\u200bas you like it-I personally like a big squared-soak in cold water repeatedly. In this way the starch on the surface is washed away, and the potatoes are nice scrocchiarella. Wash until the wash water will not be transparent. Bake with the oven preheated to 200 ° C for 60 min.


For the gratin: bread crumbs and chopped parsley to the knife, with the stems included. Olive oil Minuccio hill, if you have one, or at least of good quality. Little secret: salted capers rinsed and chopped.
not for everyone, minced garlic, if you have no social ambitions. Simply mix everything together with a little 'salt and pepper, to obtain a homogeneous mixture and then sprinkle over the fillet of perch. Next, for fill in the blanks, arrange the slices of bread covered with a little olive oil. In this way you will get the bruschetta seasoned fillet of fish, great to accompany your meal.
Bake and cook for about twenty minutes. You can also add onion rings, which will caramelize in the oven and are very decorative on the plate.


Serve hot!


Council Sommelier: A medium-bodied dry white, a Chardonnay or maybe, if you dare, a Sauvignon.