Perches Constance Style

Knead together chilies, butter, lemon skin and garlic salt with a fork. Rinse and dry chives and chop into fine rolls. Also mix into the butter. Spread butter about 1 inch thick on a piece of foil and set aside to cool.

Gut and scale perch, rinse thoroughly inside and out. Sprinkle with juice of one lemon, season with salt and season with pepper. Turn in flour to the other side and tap off the excess flour. Heat clarified butter until hot and fry perch on both sides for 5 to 7 minutes each, depending on thickness.

Dip fish cookie cutters briefly in tap water and pierce different sized “fish” from butter plate.

Offer perch on plates with the spicy “butter fish”. Offer leaf lettuce and small chive potatoes for it.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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