Ingredients

• 500 g cleaned perch fillets
• 500 g boiled potatoes
• flour
• butter
• sage
• White wine
• salt
• pepper

flour lightly fillets of fish and brown them in abundant foamy butter, a few at a time, for 3-4 minutes, with a few sage leaves; finally blend them with a splash of white wine.
Add salt and pepper and serve together with the mashed potatoes with a fork and season with the fish sauce.

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