Filet De Perche Food

POACHED PERCH FILLETS (FILETS DE PERCHE)

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.