Filets de Perches (Swiss Perch Filet)
Perch is a freshwater fish commonly found in the lakes of Switzerland. It’s much appreciated for its delicate flavor and tender flesh and when paired with a delicious butter sauce made with wine and parsley, it transforms into something heavenly.
The key for this Swiss perch filet recipe is toasting the butter to a nutty-brown color before adding in the wine. This adds a subtle but defining taste to the entire dish.
If you don’t have perch available in your area, don’t worry, this recipe will work just as well with any whitefish you have. If you want to add more heartiness to the dish, you can serve it with a side of boiled or fried potatoes and a fresh salad.
Enjoy!
Filets de Perches (Swiss Perch Filet)
A traditional Swiss perch recipe that's easy to make and simply delicious.
Ingredients
- 400 g perch filet
- 2 tbsp flour
- 100 g butter
- 2 tsp oil
- 200 ml white wine
- thin lemon slices
- 2-3 tbsp parsley finely chopped
- salt to taste
- pepper to taste
Instructions
- Preheat the oven at 70°C/ 160° C. While the oven is heating up, place your two serving plates and an oven dish inside to warm up.
- Take the perch filets and season them well on both sides with salt and pepper. Place the flour in a shallow dish and dip the perch in the flour, coating both sides evenly. Shake off any excess.
- Melt a small knob of butter together with the oil in a frying pan and sear the perch filets (flesh side down at first) for 1 minute. Then, flip over gently to fry on the skin side for a few seconds.
- Take the preheated baking dish out of the oven and place the perch filets inside. Place them in the oven so they stay warm while we prepare the butter sauce.
- For the butter sauce, melt the rest of the butter in the pan and heat it up until lightly browned. Sprinkle salt and add the white wine and parsley. Bring it to a gentle simmer for a minute and take it off the heat to steep for 5-10 minutes.
- Divide filets between two warmed plates and serve with lemon slices on top and plenty of butter sauce. Enjoy!
Notes
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