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Perch fillet with walnuts

Medium
40 MIN

Ingredients

FOR 4 SERVINGS
Shelled walnuts
50 g
Lemon
1
Perch fillets
4
Eggs
1
Flour
3 tablespoons
Salt and pepper
as required
Lettuce
the heart of 1 head
Pepper
1
Orange juice
1
Lemon balm
a few leaves
white wine vinegar
1 teaspoon
Sugar
1 teaspoon
Dijon mustard
1 teaspoon
Extra Virgin olive oil
a few tablespoons

Preparation

  1. Prepare the ingredients. In a dish beat the egg together with a pinch of salt and pepper. Crush the shelled walnuts using a blender. Clean the perch fillets and sprinkle with lemon juice.
  2. Now dip the perch fillets in the beaten egg and flour them. Then sprinkle with some finely chopped walnuts and press lightly so they stick to the fish.
  3. Now prepare the bed of salad on which you will lay the fillets after frying them. Wash the lettuce and cut it into very thin strips. Do the same with the pepper and put all the vegetables into a salad bowl.
  4. For the seasoning, pour the orange juice in a small glass jar together with the Extra Virgin olive oil, mustard, white wine vinegar, sugar, a pinch of salt, and some freshly ground pepper. Beat the contents of the jar vigorously until the ingredients are well mixed.
  5. Season the salad with vinaigrette, the remaining chopped walnuts and lemon balm, then distribute the seasoned salad on a serving plate. Fry the perch fillets for a few minutes. Drain them on a paper towel and then gently arrange them over the salad.

A little extra

To fry the fillets, use the Extra Virgin Monini Classico. For the vinaigrette, instead, we recommend using the Extra Virgin Monini P.D.O. Val di Mazara.

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