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."
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Ready In:
1hr 57mins


  • 4 cups water
  • 1 whole leek, washed, greens chopped and white bulb sliced
  • 1 teaspoon pickling spices
  • 12 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 12 tablespoons white flour
  • 18 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.

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