Recipe for Fresh Water Perch with Crispy Pasta 
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Yield:
4
Ingredients:
Amount Ingredient
4 x 150g perch fillets
1 x salt and pepper
1 pch plain flour
1 x little oil for frying
600 gm fresh spaghetti cooked and seasoned
300 ml onion sauce (qv)
mixed salad leaves dressed in vinaigrette (qv)
2 x tomatoes skinned deseeded and diced
Instructions:
Instructions: Season the perch and flour the skin side only

Fry the perch skin side first in a little oil until crispy then turn over

Divide the pasta into 4 equal parts.

Pile the pasta into 4 x 10cm diameter pastry rings and fry in a little oil until golden and crispy to form the base.

Heat the onion sauce.

Presentation
Place a pasta base in the centre of each bowl crispy side upwards.

Top with the fish and pile the salad leaves on top of that.

Surround the centrepiece with the tomatoes and chives.

Spoon the sauce around.

Serves 4

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