Perch Fillets In Carpione

Preparation:

Preparation: Wash the perch fillets, dry them and season with salt and pepper. Peel the onions, wash them and slice them finely. Trim the carrots, peel them, wash them and cut them into strips. Remove the filaments from the celery, wash it and cut it into strips. Pour two tablespoons of oil into a pan on the heat, put the carrots, add the onions and let them dry. Add the bay leaf, half of the washed parsley and tarragon, the vinegar, the wine and half a glass of water. Salt, pepper and bring to a boil. Continue cooking until the liquid is reduced by half. Arrange the fish fillets in a pyrophile brushed with oil, pour over the prepared mixture and drizzle with the remaining oil. Place the dish in a preheated oven at 180 degrees and cook for 5-7 minutes. Remove from the oven and leave to cool completely. Then place the dish in the refrigerator and let it rest for 24 hours. Just before serving, sprinkle the fillets with the remaining parsley and tarragon, washed and chopped.