Alpine Perch Filets in White Wine (Eglifilets in Weisswein) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Switzerland is an angler’s paradise, owing to its large variety of fish from the clean lakes, brooks, rivers, and mountain streams. Lakes and brooks in the Alps are classic waters, and whoever is after big fish will find trout, carp and perch, pike in the Rhone. I got this recipe in Culinaria European Specialties. Ingredients:
1 3/4 lbs perch fillets |
1 tablespoon lemon juice |
salt and black pepper, season to taste |
6 ounces heavy cream |
8 ounces white wine |
1/2 cup mushroom (100g) |
2 tablespoons parsley, chopped |
Directions:
1. Rinse the fish and pat dry.
2. Drizzle with lemon juice and dredge the fish in the flour.
3. Quickly fry the fish in butter.
4. In a large pan heat the cream with the wine and let it steep for a few minutes. (10).
5. Season with salt and pepper.
6. Clean and slice the mushrooms.
7. Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
8. Garnish with chopped parsley.
9. This is served with egg noodles, rice, or new potatoes and a salad.
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