Perch Fillets In White Wine Sauce Recipes

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ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)



Alpine Perch Filets in White Wine (Eglifilets in Weisswein) image

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.

Provided by Marlitt

Categories     Perch

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

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

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.

OCEAN PERCH WITH WHITE- WINE SAUCE



Ocean Perch With White- Wine Sauce image

Make and share this Ocean Perch With White- Wine Sauce recipe from Food.com.

Provided by CJAY8248

Categories     < 60 Mins

Time 40m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 11

2 lbs ocean perch fillets, thaw if frozen
3/4 cup flour
2 eggs, beaten
6 tablespoons butter
1/2 cup onion, chopped
8 shallots, chopped
2/3 cup dry white wine
1/4 cup lemon juice
1/2 teaspoon ground ginger
3 tablespoons snipped chives
1/2 lb butter

Steps:

  • Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.

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