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