Extremely delicious perch

Dissolve the vegetable stock cube and the mustard in 1/2 cup of hot water.

In the meantime season the perch fillets with salt, coat them in flour and fry in hot oil until golden brown.

Stir in the juice of the two lemons and the vegetable stock cube.

Add the salt, pepper and thyme and allow to cook for 10 minutes at most over low heat until the sauce thickens a little.

Serve with rice or even better with fried chips.