Eglifilets — Lake Perch Fillets in Brown Butter with Green Beans

Ingredients

• 1 lb Perch Fillets, small fillets
• ½ cup all-purpose flour
• 5 tbsp butter
• 1 tbsp neutral oil
• 12 oz Green Beans, trimmed
• 1 lemon, half juiced and half in wedges
• 2 tbsp chopped parsley
• 1 tbsp capers
• Salt and white pepper

Method

1. Blanch the Green Beans in salted water 4 minutes, drain, and keep warm.
2. Pat the Perch Fillets bone dry, season, and dredge in flour, shaking off everything loose. Wet fish steams; floured dry fish crisps.
3. Heat the oil and 1 tbsp butter in a skillet over medium-high. Lay the fillets in without crowding and cook 2 minutes, until the edges turn opaque and lacy-gold, then flip for 1 minute. They are done at 145°F (63°C), which arrives fast.
4. Wipe the pan, add the remaining butter, and swirl over medium heat until it foams, quiets, and turns hazelnut brown with a nutty smell — about 90 seconds. Kill the heat immediately.
5. Stir in the lemon juice, capers, and parsley and pour the sizzling butter over the fish and Green Beans. Serve with lemon wedges and boiled potatoes.