| How To Cook: |
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1. Salt the perch fillets and sprinkle them with lemon juice.
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2. Dip them in beaten egg mixed with a little oil, flour them, and then cook in butter in a frying pan until they are of a good golden brown.
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3. Skin, seed and dice the tomatoes.
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4. Put the bearnaise sauce in a hot dish and scatter the diced tomatoes over it.
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5. Arrange the fillets on the dish and garnish with the boiled potatoes.
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