Prep 10 mins
Cook 20 mins
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.
- 793.78 g perch fillets
- 14.79 ml lemon juice
- salt and black pepper, season to taste
- 170.09 g heavy cream
- 226.79 g white wine
- 118.29 ml mushroom (100g)
- 29.58 ml parsley, chopped
- 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.
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.
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.