FRIED PERCH with roasted potatoes and vegetable salad

Boil the potatoes.

To measure the fish wield a slice of lemon and a sprig of dill, season with salt and pepper him.
In a skillet melt the butter and add 2 tablespoons of oil, fry the perch after 7 minutes on each side.

Cooked potatoes fry and season with salt, pepper and marjoram.
At the end, add the crushed garlic clove.

Tear lettuce, add the diced vegetables, pour the vinaigrette.

On a plate arrange the potatoes and fish.
Active decorate with lemon and dill particles.

Mazury perch served at our restaurant comes from a local fish farm.

Ingredients:
FRIED PERCH
- Perch from the Mazury lakes with head 200g
- 2 tablespoons coarse flour (to rounding fish)
- 100g butter
- 2 tablespoons oil
- 1 lemon
- Fresh dill
- Salt
-Pepper

SALAD
-100g iceberg lettuce
- 40 g of tomato
- 30 g of cucumber
- 30 g of pepper
- Vinaigrette dressing 50 g lemon, 10 g of mustard, 50 ml of oil, 30 ml of honey)

POTATOES
- 200 g of potatoes
- 1 clove of garlic
- 2 łyżli oil
- To taste: marjoram, salt, pepper

The recipe is from:
Restauracja „Łabędzi Ostrów”
Piękna Góra k. Giżycka
11-500 Giżycko
www.restauracjalabedziostrow.pl

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