Poached Perch Fillets (Filets De Perche)

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.

• Ready In: 1 hr 57 mins
• Serves: 4

Ingredients

• 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

Directions

1. To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
2. Bring to a boil over high heat.
3. Turn heat to medium low and simmer for 30 minutes.
4. Rinse fish fillets under cold water and pat dry with paper towels.
5. Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
6. Cover and allow to simmer over medium heat for 15 minutes.
7. Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
8. Keep platter of fish in a warm oven until ready to serve.
9. Pour liquid from the pan through a fine sieve and reserve clear stock only.
10. Place butter in a medium-sized pan over medium-high heat.
11. Add white parts of leek and saute, stirring constantly until leeks are golden.
12. Add flour and stir until flour is light brown.
13. Add 1 cup of reserved fish stock, dill weed, and pepper.
14. Stir to blend well.
15. Remove from heat, add sour cream, and blend.
16. Pour sauce over fish fillets.
17. Optional: Sprinkle with chopped tomato pieces.