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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)

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    2 Total Reviews

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    • 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.

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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


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