Finely chop the onion and let it boil with the white wine until there is only a little liquid left in the frying pan. Cut the butter into small cubes and stir into the reduction.
Season the perch fillets with sea salt and drag through the lightly whipped cream (this gives the fish a nutty brown color). Brown the fillets briefly on both sides in a frying pan at a good temperature and then drain on a paper towel.
Fold the remaining cream into the sauce. Season with salt and pepper. Last but not least, add the chives, do not cook on the stove.
Pour a layer of sauce onto warmed plates and offer the perch fillets on top in a fan shape.
Serve with boiled potatoes, French fries or alternatively long-grain rice mousseline.
Our tip: Always use fresh chives if possible!