Fillet of Perch with Tomato Sauce

Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, remove the seeds and cut into small cubes.

Heat a little butter in a skillet, dip the fish fillets in the cream and briefly saute.

Peel and finely chop the shallots. Heat the olive oil in a skillet and saute the shallots and tomatoes until the shallots are tender. Pour in the wine, season with salt and pepper. Stir in the remaining butter. Rinse the wood sorrel, shake dry, set some aside for garnish aside and stir the rest into the sauce.