Filet De Perche Recipes

BAKED BUTTER HERB PERCH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
• Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

FILET DE PERCHE

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.

PERCH FILLETS

Steps:

• Pour soda into a shallow bowl; add fish fillets and let stand for 15 minutes. In another shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with pancake mix., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry fish for 2-3 minutes on each side or until fish flakes with a fork. Drain on paper towels.

POACHED PERCH FILLETS (FILETS DE PERCHE)

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.