Poached Pink Perch in Mushroom, Lemon Butter.

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So I found these beautiful fishes and how could I let them get away:

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Got them home and filleted them to remove the bones.

In a pan put in some chopped mushrooms, onions and a dollop of butter and cooked them on high heat for about 7-8 mins. Once they had softened up add a cup of warm milk and reduced the heat to low-medium. Seasoned it with thyme, paprika, salt and lemon zest.

Carefully placed the fish fillets and covered it with the sauce.

If you look at the pictures you will find the fish start to change color. From its pink it starts going white. Once all the pink has disappeared and it will take barely 12-13 mins, the fish is cooked. To be safe cook it for another 3-4 mins. No more.

Serve with a dash of lemon and pepper.

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