Season the perch fillets with pepper, juice of one lemon, salt and Worcestershire sauce, marinate briefly.
Pull the inside of the fish fillets through the liquid butter and press them into the bread crumbs. Place the fillets thus prepared in a buttered baking dish, breaded side up. Pour the vermouth and cook everything together in the heated stove under the broiler until cooked.
Remove the fillets from the stock and beat the same in a small pan with the remaining butter and add the cream.
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