Poached Perch Fillets (Filets De Perche)
- Ready In:
- 1hr 57mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 946.36 ml water
- 1 whole leek, washed, greens chopped and white bulb sliced
- 4.92 ml pickling spices
- 2.46 ml salt
- 4 piece perch fillets, fresh (about 1 pound) or 4 piece perch fillets, frozen and thawed (about 1 pound)
- 29.58 ml butter or 29.58 ml margarine
- 22.18 ml white flour
- 0.61 ml dill weed
- 0.25 ml white pepper
- 29.58 ml sour cream
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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