material

2 pieces of perch tenderloin, a little salt, a little white pepper, a little flour, a little cream, 6 olive potatoes, a little cream, a little chopped Italian parsley, half lemon juice, a little cream and a little salt.

working methods

1. Cut the potato into 4 equal parts, and cut the length of the potato according to the size suitable for your hand. 2. First cut the corner, pull the knife from the bottom up to the middle, cut it down, and slightly decorate the back of the incision. 3. Circle clockwise or counterclockwise, cut 6 pieces and cook.

2. The fish head is facing you, and the first knife is cut at a 45-degree angle (cut off a little fish belly, but not the fish back). 2. Cut from the back of the fish, and row the meat while turning the fish (the tip of the knife should face the bone).

3. Turn the head of the fish 90 degrees to the right, and slowly draw it down with the tip of the knife to take the whole fish. Take the other side from the opposite side, head up, cut from the back of the fish, and pull out the meat while turning the fish (the tip of the knife should be pointed at the bone). 2. Take the fish away and peel it.

4. Marinate a little salt and pepper on each side. 2. Melt the cream in the pan, dip the fish steak in thin flour, fry in the pan until the surface is colored, and bake in the oven for about 5 minutes.

5. Chop up Brazil 2. Add cream to the pot, add the cooked potatoes and chopped Brazil, and stir well to make Brazil stick to the potatoes (enough oil).

6. Stir-fry the potatoes, add a little salt and lemon juice to the pot, and pour them on the fish steak.

7. Set the plate and put lemon wedges on it