Tomi Zerhat, a fishing guide from Kotka, knows what kind of sauce fits with the fish.
Herbs and garlic are an unmistakable combination. Eve Paljakka
Kotka fishing guide Tomi Zerhat spends much of its year in a fishing boat. As you might expect, she also eats a lot of fish.
Zerhat, who runs Predator Fishing Finland, says his favorite fish is perch. It is very tasty, but there is no pike or pike.
Tomi Zerhat in the port of Kotka in November. Eve Paljakka
Sometimes it is worthwhile to look for fish other than the Norwegian salmon at the store’s fish counter. Of course, the price of fish for the fish has screamed at heights, so Zerhat understands why there is not always domestic fish in the shopping cart. He himself fish almost all his fish.
Zerhat advises cooking perch in a pan. If you have a boneless and skinless perch fillet, lightly bake it in rye flour, including salt and black pepper. Then bake the fillets in the pan in butter.
According to Tomi Zerhat, perch is number one. Eve Paljakka
Although the fish’s own taste is delicious, it can be emphasized by the sauce. And it’s not really about any complicated marshmallow. This Mediterranean sauce has only olive oil, parsley, lemon and garlic. The most demanding phase seems to be to chop the leaf parsley.
Test this herb sauce for other summer delicacies. It is also great with early potatoes, grilled meat and vegetables.
The lemon gives good freshness to the olive oil sauce. Eve Paljakka
Tom’s easy sauce
1 pot of leaf parsley chopped
2-3 garlic cloves chopped (amount according to your own preference)
about 1.5 dl of olive oil
lemon juice (again the amount according to your own preference)
a touch of salt
a touch of black pepper grit