Best Poached Perch With Broccoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

BAKED BUTTER HERB PERCH FILLETS



Baked Butter Herb Perch Fillets image

My son Steve made this for us, and I was blown away by how easy it is and how awesome it tasted!

Provided by Cindy Yonkman

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 8

½ cup butter, melted
⅔ cup crushed saltine crackers
¼ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
1 pound yellow perch fillets

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
  • Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
  • Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 8.8 g, Cholesterol 167.2 mg, Fat 26.8 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 15.8 g, Sodium 725.7 mg, Sugar 0.2 g

Related Topics