Instructions: Whip the 1 1/2 sticks of butter till soft and fluffy. Saute the shallots till they are very limp. Combine the shallots, whipped butter, tarragon, Worcestershire, salt and pepper and mix well.

Take some plastic wrap and mound the butter mixture into the middle and wrap up as if in a cylinder. Freeze for at least 24 hours. Bring to room temperature before using.

Dust the perch with flour and saute in hot, sweet butter. After removing from the fry pan, cut pats of the butter mixture and place on top of the fillets. Delicious!!!!!

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