Alpine Perch Filets In White Wine Eglifilets In Weisswein Recipe

Ingredients for Alpine Perch Filets In White Wine Eglifilets In Weisswein

• Perch Fillets
• 1 tablespoon fresh lemon juice
• Salt And Black Pepper
• Heavy Cream
• White Wine
• Mushroom
• 2 tablespoons freshly chopped parsley

How to Make Alpine Perch Filets In White Wine Eglifilets In Weisswein

1. Rinse 4 (6-ounce) perch filets and pat them completely dry with paper towels.
2. 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.
3. 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.
4. 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.
5. Season the cream sauce with salt and freshly ground black pepper to taste (approximately 1/4 teaspoon salt and 1/8 teaspoon pepper).
6. Clean 8 ounces of mushrooms (cremini or button mushrooms recommended) and thinly slice them.
7. 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.
8. Garnish with 2 tablespoons of freshly chopped parsley.
9. Serve immediately with your choice of egg noodles, rice, or new potatoes, accompanied by a fresh green salad.