Ingredients
6 dressed perch, 1/2 pound each or any other small freshwater fish
2 small carrots peeled
1 medium size leek
1 large sweet onion grated
3 table spoons olive oil
1 cup dry white wine
1/4 cup wine vinegar
2 bay leaves
1/2 tea spoon lemon peel
1/2 table spoon salt
1/3 table spoon ground black pepper
1/4 table spoon ground all- spice
Flour
Timing
30 min
Directions
Wash and sprinkle fish lightly with salt and peppers inside and out. Roll in flour. Fry in oil until browned on both sides. Cut carrots and leek into strips and cook slowly in oil in a saucepan with grated onion until tender. Add wine, vinegar, bay leaves and lemon peels. Cover and simmer 30 min. Pour over the fish and cool
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