POACHED PERCH FILLETS (FILETS DE PERCHE)

Poached Perch Fillets (Filets De Perche) image

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.