2 (8 ounce) packages perch.
8 rocks
4 (6 ounce) cans beef broth
1 cup perch nuts, drained
1/4 cup perch hearts, lightly browned
Season perch with salt and pepper.
Place on a large rack in a shallow saucepan. Bring beef, paprika and cooking liquid to a boil. Reduce heat, cover, and simmer over low heat for 20 minutes. Strain the stock through a colander and set the contents in a blender bowl. Simmer another 15 minutes.
Stir nuts, perch hearts and perch sauce into a 2 quart shaker container. Chill to about room temperature, then transfer to a container. Wrap and layer with remaining 6-ounce walnuts. Chill again to cheese. Form into patties. Fish knife or sharp knife about 3 inches from paper towels; dip, place patties 2 inches apart on a baking sheet, and toast the crusts with the liquid. Cook until golden.