Swiss food recipes

Fish & seafood

Poached perch fillets

Serve this recipe with tomatoes Fribourg style on the side.

Poached perch fillets recipe

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

USA Imperial   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   4 cups    water   1 tsp    pickling spice   ½ tsp    salt   Sauce   2 Tbs    butter   1½ Tbs    flour   pinch    ground dill weed   dash    white pepper   2 Tbs    sour cream

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

Servings: 4

Procedure

Prepare the poaching liquid

1. 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

1. 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.
2. 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.
3. 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

1. Pour the liquid used to cook the fish through a sieve and reserve 1 cup of clear stock.
2. 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.
3. 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.
4. Simmer for 4-5 minutes. Remove from heat and blend in sour cream.

Garnish and serve

1. Pour sauce over fish fillets.
2. Garnish with chopped dill leaves, if wished, and -waste not, want not- sprinkle with chopped tomato pieces reserved from the tomato Fribourg style recipe.
3. Serve.

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%

Cooking Tips

• 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.

Recipe type

Vegetables, spring, autumn, side dish

 

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