Description
"Le Leman". Switzerland has no direct access to the sea, but on its territory there are many large and small lakes, in which splashing a variety of fish. Filets de perche fillets or lake perch is a very popular dish in the restaurants of Switzerland. Especially those located in the lake regions of the country. Different ways of cooking, different sauces, different toppings and different ways - it all depends on the place where you will decide to try the perch. Most often fillet served hot with a sauce of white wine and a side dish (boiled potatoes or fries, rice or vegetables). My version is as close to one that can be found in restaurants near Geneva.
Ingredients
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Perch
500 g
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Dry white wine
1 cup
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Yolk egg
2 piece
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Butter
100 g
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Garlic
5 tooth
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Chives
1 Tbsp
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Parsley
2 Tbsp
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Mustard
1 Tbsp
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Potatoes
-
Salt
-
Black pepper
Cooking
In this photo I show the basic ingredients of our dishes, including a side dish.
Melt half the specified amount of butter on the heated pan and gently spread fillet of fish. Please note that for primary roasting fish you have to put the cloth up, otherwise she will immediately roll into a tube.
Turn over the fillet, potseluem and cover with wine (about half a Cup).
In this form, leave it to stew for 5-7 minutes, without covering with a lid.
Now is the time sauce! Lay the fish in a separate bowl, pour in the pan leftover wine, add more butter, pour the chopped garlic, green onions, and parsley.
Remove the pan from the heat, put the mustard and gently pour the egg yolks so that they do not grasp!
As a result, should get here the sauce is almost an omelet, but is much more liquid consistency.
Put fillets on serving plate, pour the sauce, put the garnish (in this case, boiled potatoes) and a little decorate. Served to the table.
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