Alpine Perch Filets in White Wine (Eglifilets in Weisswein)

READY IN: 30mins
Recipe by Marlitt

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.

Top Review by breezermom

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.

Ingredients Nutrition


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

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