Swiss poached perch
Summary
Yield
Source Swiss cuisine
Prep time 45 minutes Recipes Entrée Dinner Main meal Switzerland Fish & seafood Europe Easy
Description
Perch -in French speaking cantons- or egli -in the German ones- is a delicate freshwater fish found in most lakes in Switzerland. Perch is usually cooked simply and served with a variety of herb sauces.
Ingredients
4 perch fillets (about 1 lb, rinse under cold water and pat dry) 1 leek (washed, use trimmed greens for the poaching liquid and sliced white bulb for the sauce) 4 Cup water 1 Teaspoon pickling spice 1⁄2 Teaspoon salt (or to taste) 2 Tablespoon butter 1 1⁄2 Tablespoon flour 1 Pinch dill weed (can be ground) 1 Pinch white pepper 2 Tablespoon sour cream
Instructions
Prepare the poaching liquid
- Mix water, leek greens, pickling spice, and salt in a medium-sized pan. Bring to a boil, turn heat to low and simmer gently for 30 minutes.
Cook the fish
- Mix water, leek greens, pickling spice, and salt in a medium-sized pan. Bring to a boil, turn heat to low and simmer for 30 minutes.
- Place fish fillets in a large frying pan, top with cooked leek greens, and pour over 1 cup of poaching liquid.. Cover and simmer over medium heat for 15 minutes.
- Scrape leek, drain fish, reserving the liquid, and remove fillets to a large serving platter. Keep in a warm oven until ready to serve.
Prepare the sauce
- Pour the liquid used to cook the fish through a sieve and reserve 1 cup of clear stock.
- Heat butter in a medium-sized pan until it melts and bubbles. Add the sliced white leek and saute, stirring frequently, until leeks are soft, about 5 minutes.
- Add flour and cook for 2-3 minutes, stirring continuously, until flour turns light brown. Pour in 1 cup of reserved fish stock, stirring vigorously to blend to a smooth consistency. Mix dill weed, and pepper.
- Simmer for 4-5 minutes. Remove from heat and blend in sour cream.
Garnish and serve
- Pour sauce over fish fillets.
- Garnish with chopped dill leaves, if wished, and -waste not, want not- sprinkle with chopped tomato pieces reserved from the tomato Fribourg style recipe.
- Serve.
Notes
Fish can be fresh or frozen and thawed according to package instructions. If you don't have it, substitute perch with other white fish: use fillets of hake, cod or the kind of white fish available in your area.
We are olive oil fanatics, however, this would not be the cooking fat of choice in Switzerland. Substitute 2 Tbs butter with 2 Tbs olive oil to reduce saturated fat.
Ingredientss, metric
4
pieces perch fillets, about 1 lb, rinse under cold water and pat dry
1
whole leek, washed, use trimmed greens for the poaching liquid and sliced white bulb for the sauce
Poaching liquid
1 l
water
4 g
pickling spice
2 g
salt
Sauce
50 g
butter
40 g
flour
pinch
ground dill weed
dash
white pepper
50 g
sour cream
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
102.01
Calories From Fat (61%)
62.02
% Daily Value
Total Fat 7.05g
11%
Saturated Fat 4.27g
21%
Cholesterol 31.69mg
11%
Sodium 313.41mg
13%
Potassium 96.13mg
3%
Carbohydrates 6.14g
2%
Dietary Fiber 0.60g
2%
Sugar 0.89g
Sugar Alcohols 0.00g
Net Carbohydrates 5.54g
Protein 3.92g
8%
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Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 45 minutes |
| Recipes | Entrée Dinner Main meal Switzerland Fish & seafood Europe Easy |
Description
Perch -in French speaking cantons- or egli -in the German ones- is a delicate freshwater fish found in most lakes in Switzerland. Perch is usually cooked simply and served with a variety of herb sauces.
Ingredients
| 4 | perch fillets (about 1 lb, rinse under cold water and pat dry) | |
| 1 | leek (washed, use trimmed greens for the poaching liquid and sliced white bulb for the sauce) | |
| 4 | Cup | water |
| 1 | Teaspoon | pickling spice |
| 1⁄2 | Teaspoon | salt (or to taste) |
| 2 | Tablespoon | butter |
| 1 1⁄2 | Tablespoon | flour |
| 1 | Pinch | dill weed (can be ground) |
| 1 | Pinch | white pepper |
| 2 | Tablespoon | sour cream |
Instructions
Prepare the poaching liquid
- Mix water, leek greens, pickling spice, and salt in a medium-sized pan. Bring to a boil, turn heat to low and simmer gently for 30 minutes.
Cook the fish
- Mix water, leek greens, pickling spice, and salt in a medium-sized pan. Bring to a boil, turn heat to low and simmer for 30 minutes.
- Place fish fillets in a large frying pan, top with cooked leek greens, and pour over 1 cup of poaching liquid.. Cover and simmer over medium heat for 15 minutes.
- Scrape leek, drain fish, reserving the liquid, and remove fillets to a large serving platter. Keep in a warm oven until ready to serve.
Prepare the sauce
- Pour the liquid used to cook the fish through a sieve and reserve 1 cup of clear stock.
- Heat butter in a medium-sized pan until it melts and bubbles. Add the sliced white leek and saute, stirring frequently, until leeks are soft, about 5 minutes.
- Add flour and cook for 2-3 minutes, stirring continuously, until flour turns light brown. Pour in 1 cup of reserved fish stock, stirring vigorously to blend to a smooth consistency. Mix dill weed, and pepper.
- Simmer for 4-5 minutes. Remove from heat and blend in sour cream.
Garnish and serve
- Pour sauce over fish fillets.
- Garnish with chopped dill leaves, if wished, and -waste not, want not- sprinkle with chopped tomato pieces reserved from the tomato Fribourg style recipe.
- Serve.
Notes
Fish can be fresh or frozen and thawed according to package instructions. If you don't have it, substitute perch with other white fish: use fillets of hake, cod or the kind of white fish available in your area.
We are olive oil fanatics, however, this would not be the cooking fat of choice in Switzerland. Substitute 2 Tbs butter with 2 Tbs olive oil to reduce saturated fat.
Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Remarkable
Serve poached perch fillets recipe with tomatoes Fribourg style on the side. You can prepare the tomatoes while the poaching liquid gets ready - also get ahead with the sauce for the fish.
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