Prep 15 mins
Cook 1 hr 42 mins
Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found this recipe in Easy Menu Cooking the Swiss Way, by Helga Hughes.
- 4 cups water
- 1 whole leek, washed, greens chopped and white bulb sliced
- 1 teaspoon pickling spices
- 1⁄2 teaspoon salt
- 4 pieces perch fillets, fresh (about 1 pound) or 4 pieces perch fillets, frozen and thawed (about 1 pound)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 tablespoons white flour
- 1⁄8 teaspoon dill weed
- 1 dash white pepper
- 2 tablespoons sour cream
- To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
- Bring to a boil over high heat.
- Turn heat to medium low and simmer for 30 minutes.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
- Cover and allow to simmer over medium heat for 15 minutes.
- Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
- Keep platter of fish in a warm oven until ready to serve.
- Pour liquid from the pan through a fine sieve and reserve clear stock only.
- Place butter in a medium-sized pan over medium-high heat.
- Add white parts of leek and saute, stirring constantly until leeks are golden.
- Add flour and stir until flour is light brown.
- Add 1 cup of reserved fish stock, dill weed, and pepper.
- Stir to blend well.
- Remove from heat, add sour cream, and blend.
- Pour sauce over fish fillets.
- Optional: Sprinkle with chopped tomato pieces.