Persico alla lecanda

Method

Heat 40g of butter in a saucepan and gently cook a sliced onion with a bay leaf until softened, approximately 5 minutes. Add the remaining 40g of butter and whisk in the flour to form a roux, cooking for 2 minutes whilst stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps, then simmer for 5 minutes until the sauce thickens to a creamy consistency. Season the perch fillets with salt and pepper, then poach them gently in the sauce for 8-10 minutes until the fish is just cooked through and flakes easily. Finish with a pinch of nutmeg and serve the fish in its creamy lecanda sauce, which is a traditional Lombard beurre blanc-style preparation.