Best Poached Perch Fillets Filets De Perche Recipes

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POACHED PERCH FILLETS (FILETS DE PERCHE)



Poached Perch Fillets (Filets De Perche) image

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.

Provided by lazyme

Categories     Perch

Time 1h57m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 86.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.4, Sodium 357.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.1, Protein 0.8

POACHED FILLET OF SOLE



Poached Fillet of Sole image

Make and share this Poached Fillet of Sole recipe from Food.com.

Provided by spritzker

Categories     Low Cholesterol

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/2 onion, finely chopped
3 shallots, thinly sliced
1 garlic clove, minced I use more
1/4 cup dry white wine
2 teaspoons lemon juice
1 teaspoon dried tarragon
1 bay leaf
1/8 teaspoon black pepper
2 (4 ounce) tilapia fillets or 2 (4 ounce) other mild fish fillets
1 1/2 tomatoes, chopped

Steps:

  • In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
  • Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
  • Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
  • Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
  • This is good with brown rice and a salad.

Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6

POACHED FISH FILLETS



Poached Fish Fillets image

Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.

Provided by Chef mariajane

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 teaspoons cornstarch
1 3/4 cups swanson's vegetable broth
1 1/2 teaspoons dried dill weed, crushed
1 dash black pepper
1 large carrot, cut into matchstick-thin strips
1 stalk celery, sliced
1 medium onion, sliced
1 lb haddock (fresh or frozen) or 1 lb halibut (fresh or frozen)

Steps:

  • Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
  • Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  • Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
  • Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.

Nutrition Facts : Calories 160.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 49.8, Sodium 437.7, Carbohydrate 13.2, Fiber 1.3, Sugar 3.6, Protein 22.1

PERCH FILLETS



Perch Fillets image

Make and share this Perch Fillets recipe from Food.com.

Provided by FoodsRus

Categories     Perch

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup butter
4 fresh lake perch fillets

Steps:

  • Mix flour, paprika, and salt together and set aside.
  • In a small bowl, blend the egg and the milk.
  • Heat butter in a large frying pan.
  • Dip perch fillets in egg wash first and then into the flour mixture.
  • Carefully place them into the hot butter in the frying pan and brown on both sides.
  • Remove from the butter and drain on a paper towel to absorb excess butter.
  • Serve immediately.

Nutrition Facts : Calories 990.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 340.1, Sodium 1162.7, Carbohydrate 81.1, Fiber 4.9, Sugar 1.1, Protein 41.5

ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)



Alpine Perch Filets in White Wine (Eglifilets in Weisswein) image

Switzerland is an angler's paradise, owing to its large variety of fish from the clean lakes, brooks, rivers, and mountain streams. Lakes and brooks in the Alps are classic waters, and whoever is after big fish will find trout, carp and perch, pike in the Rhone. I got this recipe in Culinaria European Specialties.

Provided by Marlitt

Categories     Perch

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 3/4 lbs perch fillets
1 tablespoon lemon juice
salt and black pepper, season to taste
6 ounces heavy cream
8 ounces white wine
1/2 cup mushroom (100g)
2 tablespoons parsley, chopped

Steps:

  • Rinse the fish and pat dry.
  • Drizzle with lemon juice and dredge the fish in the flour.
  • Quickly fry the fish in butter.
  • In a large pan heat the cream with the wine and let it steep for a few minutes. (10).
  • Season with salt and pepper.
  • Clean and slice the mushrooms.
  • Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
  • Garnish with chopped parsley.
  • This is served with egg noodles, rice, or new potatoes and a salad.

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