Ingredients for Alpine Perch Filets In White Wine Eglifilets In Weisswein
- 4 (6-ounce) perch fillets
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper (or to taste)
- 1/2 cup heavy cream
- 1/2 cup dry white wine
- 8 ounces mushrooms (cremini or button recommended)
- 2 tablespoons freshly chopped parsley
- 1/4 cup all-purpose flour
- 2 tablespoons butter
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How to Make Alpine Perch Filets In White Wine Eglifilets In Weisswein
- Rinse 4 (6-ounce) perch filets and pat them completely dry with paper towels.
- Drizzle the filets with 1 tablespoon of fresh lemon juice and dredge them in 1/4 cup all-purpose flour, ensuring they are evenly coated.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Carefully place the filets in the hot skillet and fry for 2-3 minutes per side, until golden brown and cooked through.
- In a separate saucepan, heat 1/2 cup heavy cream and 1/2 cup dry white wine over medium heat. Simmer for 5 minutes, allowing the sauce to slightly reduce and thicken.
- Season the cream sauce with salt and freshly ground black pepper to taste (approximately 1/4 teaspoon salt and 1/8 teaspoon pepper).
- Clean 8 ounces of mushrooms (cremini or button mushrooms recommended) and thinly slice them.
- Arrange the cooked perch filets on a serving platter. Top with the sliced mushrooms and then generously spoon the hot cream sauce over the filets and mushrooms.
- Garnish with 2 tablespoons of freshly chopped parsley.
- Serve immediately with your choice of egg noodles, rice, or new potatoes, accompanied by a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
71g
Carbs
1g
