Filet De Perche Recipes
POACHED PERCH FILLETS (FILETS DE PERCHE)
Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found this recipe in Easy Menu Cooking the Swiss Way, by Helga Hughes.
Provided by lazyme
Categories Perch
Time 1h57m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
- Bring to a boil over high heat.
- Turn heat to medium low and simmer for 30 minutes.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
- Cover and allow to simmer over medium heat for 15 minutes.
- Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
- Keep platter of fish in a warm oven until ready to serve.
- Pour liquid from the pan through a fine sieve and reserve clear stock only.
- Place butter in a medium-sized pan over medium-high heat.
- Add white parts of leek and saute, stirring constantly until leeks are golden.
- Add flour and stir until flour is light brown.
- Add 1 cup of reserved fish stock, dill weed, and pepper.
- Stir to blend well.
- Remove from heat, add sour cream, and blend.
- Pour sauce over fish fillets.
- Optional: Sprinkle with chopped tomato pieces.
Nutrition Facts : Calories 86.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.4, Sodium 357.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.1, Protein 0.8
FILET DE PERCHE
Number Of Ingredients 10
Steps:
- Mix the flour, salt, pepper and paprika together. Lightly dredge the perch filets in the flour, shake off any excess
- Heat a large sauté pan over medium-high heat; add a little olive oil to the pan. In batches, carefully place the fish fillets in the pan and cook a few minutes per side. Remove the fish from the pan and place on an oven proof platter; set the platter in a warm oven while you cook the remaining filets.
- Make the Meunière Sauce: Reduce the heat to medium and melt the butter in the skillet. As soon as the butter starts to bubble, whisk in the white wine and lemon juice. Cook for about 1 minute, swirling the pan once or twice.
- Remove the fish from the oven and pour the sauce over the fish, sprinkle with parsley and serve immediately with lemon wedges.
- Serve with string fries or boiled new potatoes.
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