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    You are in: Home / Recipes / Alpine Perch Filets in White Wine (Eglifilets in Weisswein) Recipe
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    Alpine Perch Filets in White Wine (Eglifilets in Weisswein)

    Alpine Perch Filets in White Wine (Eglifilets in Weisswein). Photo by breezermom

    1/1 Photo of Alpine Perch Filets in White Wine (Eglifilets in Weisswein)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Marlitt's Note:

    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.

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    Units: US | Metric


    1. 1
      Rinse the fish and pat dry.
    2. 2
      Drizzle with lemon juice and dredge the fish in the flour.
    3. 3
      Quickly fry the fish in butter.
    4. 4
      In a large pan heat the cream with the wine and let it steep for a few minutes. (10).
    5. 5
      Season with salt and pepper.
    6. 6
      Clean and slice the mushrooms.
    7. 7
      Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
    8. 8
      Garnish with chopped parsley.
    9. 9
      This is served with egg noodles, rice, or new potatoes and a salad.

    Browse Our Top Perch Recipes

    Ratings & Reviews:

    • on June 30, 2011


      I knew looking at the recipe that I would want to saute my mushrooms.....just couldn't imagine cold raw mushrooms sitting atop my perch. I dredged my perch in seasoned flour....added a bit more than salt and pepper to help the taste. My cream/wine sauce was a disaster, but that is my fault. I used fat free half and half to reduce calories, and even before I turned the heat on, it totally separated and curdled. I have to say, I was very happy with my fish and mushrooms with the added spices. Very yummy.

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    • on June 30, 2011


      Easy elegant freshwater fish. Probably best with a drier wine. The taste of the wine will come through, so choose a good one. I thought there was an awkward contrast between the textures of the fish and the sauce, and the raw mushrooms. I would saute the mushrooms just a smidge next time. The technique of warming and steeping the wine/cream mixtures makes the preparation a little easier, with less attention needed to avoid separating the cream.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Alpine Perch Filets in White Wine (Eglifilets in Weisswein)

    Serving Size: 1 (341 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 540.0
    Calories from Fat 221
    Total Fat 24.5 g
    Saturated Fat 14.2 g
    Cholesterol 319.6 mg
    Sodium 194.0 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.2 g
    Sugars 1.4 g
    Protein 53.0 g

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