Fishnswiss Recipes

SWISS BAKED FISH FILLETS

Steps:

• Preheat oven to 425 degrees.
• Lightly grease a 2 1/2 quart baking pan.
• Arrange fillets in baking pan.
• In small bowl, combine the rest of the ingredients.
• Spread mixture over fillets.
• Bake for about 20 minutes or until fish flakes easily with a fork.
• To brown the surface, place baking pan under broiler for 1 to 2 minutes.

SWISS BLISS

Steps:

• Spread center of aluminum foil with butter.
• Cut steak into serving portions.
• Arrange on foil, slightly overlapping.
• Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes.
• Season with salt and pepper to taste.
• Mix reserved juice from the tomatoes, A-1 sauce and cornstarch.
• Pour over meat and vegetables.
• Bring foil up over and double-fold edges to seal tightly.
• Bake 2 hours in 350 oven.
• Carefully roll back foil and garnish with parsley.
• Note- During the last 1 1/2 hours, bake potatoes along side the meat packet and serve with this dish.

ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)

Steps:

• Rinse the fish and pat dry.
• Drizzle with lemon juice and dredge the fish in the flour.
• Quickly fry the fish in butter.
• In a large pan heat the cream with the wine and let it steep for a few minutes. (10).
• Season with salt and pepper.
• Clean and slice the mushrooms.
• Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
• Garnish with chopped parsley.
• This is served with egg noodles, rice, or new potatoes and a salad.

HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE

Steps:

• Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
• Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
• Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
• Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
• Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.