Perch Fillet / Fogas Jóasszony módra
1 whole perch, about 4 pounds
8 oz. button mushrooms
4 oz. white onion
½ bunch fresh parsley
½ cup butter, melted
¾ cup dry white vine
½ tsp white pepper
Salt to taste
1 cup light cream
Prepare the fish by gutting and scaling the fillets. Cut the two fillets into eight equal pieces.
Make a simple fish stock by boiling the head, bones and body in 1 ½ cups of water with ½ Tbsp of salt for 30 minutes, then strain and reserve for further use.
Wash and dry the mushrooms, then slice very thin. Chop the parsley and mince the onion.
Season the fillet with salt and white pepper, then place in a baking dish that is greased with a little butter.
Mix the white wine, half the fish stock, mushrooms, onion, parsley and white pepper together and pour into the baking dish.
Cover with foil or baking parchment and bake in preheated 350° F oven for 30 minutes, until fish is done. Remove fish from the pan and place on a serving platter.
Add the remaining fish stock and light cream to the baking dish and heat on the stovetop, bringing it to a boil.
Add remaining butter, strain and pour over the fish pieces.
(by Főszakács Béla)