Rosa Cooking

Grandpa Fred's perch

Grandpa Fred lives by the Grand River, in the village of Elora. A couple of times a week he goes down to the canyon and fishes for perch, trout, perch and pike, which he has been getting from local fish for a few days. He lets them go, shares something with neighbors and passengers, bakes something for himself for dinner. This time I also received two freshly baked perch as a gift from my grandfather. Locally known as white bass, in our region as big-mouthed trout perch, amer, or bush. The recipe below is Grandpa’s oven-baked version of perch, with a delicious coating of vinegar, butter and mustard. Fred serves the fish with a fruit salad from his garden and orchard, with spinach or kale. In the absence of perch, some of the other fish listed above may be used. For river fish lovers, and those fanatics like me who eat everything from the river, from sand to grass, this is a very tasty way to prepare. Thanks, Grandpa.

Preparation steps

  • The recipe is related to the article Trails:
  • Salad: Wash and dry the vegetables. Cut the broccoli into thinner slices, separating the leaves a little; add them to spinach. Now add the cranberries, chopped almonds, sliced ​​pear. Season with oil and vinegar, add salt and pepper to taste, and mix everything together nicely. Serve salad with fish; if desired, serve roasted corn with this dish.

Tags

fish lunch salads spinach

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