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Soused Sea Perch Fillets



  • 1.

    In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.

  • 2.

    Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.

  • 3.

    Remove the fish and place on paper toweling to absorb the excess moisture.

  • 4.

    Dust with the Lemon Myrtle Sprinkle.


*Wild Lime Confit can be purchased at:

*Lemon Myrtle Sprinkle can be purchased at:

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Soused Sea Perch Fillets.


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