Best 3 Alpine Perch Filets In White Wine Eglifilets In Weisswein Recipes
In the heart of Europe, where the Alps majestically rise, lies a culinary gem waiting to be discovered: Alpine perch filets in white wine, also known as Eglifilets in Weisswein. This classic Swiss dish showcases the delicate flavors of fresh perch filets bathed in a luscious white wine sauce, capturing the essence of alpine cuisine. From the simple yet elegant Eglifilets in Weisswein to variations that incorporate mushrooms, tomatoes, and herbs, this article presents a collection of recipes that celebrate the versatility and deliciousness of this timeless dish. Embark on a culinary journey to the Swiss Alps and savor the exquisite tastes that await you.
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ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)
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
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.
FISH AND EGGPLANT STEW
This recipe comes from West Africa, and is from Classic International Recipes. Because rivers, lakes, and ocean inlets are plentiful here, fish and seafood are used often. It is too "bland" as posted, so I have taken some liberties! Maybe not authentic, but tastier! Revised 06/03/2011.
Provided by breezermom
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
- In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
- Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
- Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.
Nutrition Facts : Calories 195.1, Fat 5.8, SaturatedFat 0.8, Cholesterol 41.6, Sodium 850.1, Carbohydrate 17.2, Fiber 6.6, Sugar 8.8, Protein 20.7
POACHED PERCH FILLETS (FILETS DE PERCHE)
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
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
Tips:
- Use fresh perch fillets. This will ensure that the fish is tender and flaky.
- Rinse the fillets thoroughly before cooking. This will remove any excess slime or debris.
- Pat the fillets dry with paper towels before cooking. This will help to prevent the fish from sticking to the pan.
- Season the fillets with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Cook the fillets over medium heat. This will help to prevent the fish from overcooking and becoming dry.
- Do not overcrowd the pan when cooking the fillets. This will help to ensure that the fillets cook evenly.
- Serve the fillets immediately after cooking. This will ensure that the fish is hot and flaky.
Conclusion:
Alpine perch fillets in white wine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is tender and flaky, and the white wine sauce is flavorful and creamy. This dish is sure to please everyone at the table.
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