Preheat the oven at 180 °C.
1 bunch sorrel wash and chop finely.
1 kg perch in one piece season with salt and marinate completely in Cucumber Vinegar
Place the marinated perch in a buttered baking pan, pour on 100 ml Neuburger White Wine and 100 ml fish stock and let everything roast in the oven at medium level at 180° for 35-40 minutes.
Add the chopped sorrel leaves for the last 10 minutes.
Take out the fish and keep it warm.
Mash the remaining liquid with the sorrel leaves, stir in 50 g cold butter flakes cold butter flakes, 250 g whipped cream.
Finish the sauce with Cucumber Vinegar
serves 4
