We’ll finish this with a Finnish dish of Finnish fish like this…
Perch Fillets with Mushroom and Sweetbread Stuffing
The Finns love to drink and they love to eat.
Perch, the Finnish national fish, is prepared delicately. The following recipe is the absolutely preferred recipe for the first perch of Spring:
Ingredients
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Fillet the perch, remove bones. Season fillets and fry them quickly in butter; set aside (handle carefully so the pieces don’t break up). Cut sweetbreads into small cubes. Boil the morels (mushrooms) at least twice in two different changes of water, to rid them of toxins. Fry morels, onions, slices of leeks and sweetbreads lightly in butter. Add whipping cream and simmer until the cream thickens; season with salt, pepper; add a pinch of dill; add some prawns which have been cleaned; cook until just done. Place a perch fillet (skin side down) on a plate, put some hot stuffing on top, cover with a second fillet, (skin side up); decorate with boiled potatoes and vegetables. Add an Alsace Riesling to drink.-
