Poached Perch Fillets (Filets De Perche) - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment