Perch Fillets In White Wine Sauce Food

ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)

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.

OCEAN PERCH WITH WHITE- WINE SAUCE

Steps:

• Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.

PERCH FILLETS IN WHITE WINE SAUCE

Steps:

• Rinse perch fillets with cold water, pat dry and lay side-by-side on a plate. Sprinkle fish with lemon juice and 100 ml (approximately 1/2 cup) white wine. Refrigerate and let marinate about 1 hour. Remove perch fillets from marinade and pat dry. Season with salt and pepper and coat with flour.
• Heat 3 tablespoons butter in a pan over medium heat. Fry fillets until golden-brown on both sides, 3-4 minutes. Remove fillets from pan and keep warm. Pour remaining white wine into the pan and bring to a boil over medium heat. Cook until reduced by about a third.
• Meanwhile, rinse parsley, shake dry and chop leaves finely. Whisk cold butter into the sauce until slightly creamy. Season with salt and pepper and stir in parsley. Serve fish topped with sauce, and garnish with lemon wedges. Serve immediately.

GREEK BAKED OCEAN PERCH

Steps:

• In a skillet cook onion in oil over moderately low heat, stirring, until it is softened. Add garlic and cook, stirring, 1 minute.
• Add wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano and tomatoes with reserved liquid, bring mixture to a boil, and cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
• Spread half the sauce in the bottom of a gratin dish just large enough to hold the fish in one layer.
• Top it with the perch, skin sides down and spread remaining sauce over perch.
• Sprinkle olives and Feta evenly over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish just flakes when tested with a fork.

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE

Steps:

• Pre-heat oven to 250C/495F/Gas 9.
• Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
• Wash and pat the fillets of perch dry - set to one side.
• Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
• Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
• Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
• Place the fillets of perch on top of the vegetables.
• Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
• Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
• Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
• Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

COD FISH FILLETS IN A WHITE WINE SAUCE

Steps:

• Preheat the oven to 375°F.
• For the Wine Sauce:.
• Heat the oil in a large saute pan over medium heat, add the garlic and pepper flakes and saute for 1 minute or until the garlic is fragrant. Add the tomatoes and stir, every few minutes until they are blistering, but keep their shape (9-12 minutes).
• Add the wine, stir and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt & pepper, and cook for 2 minutes. Transfer the sauce to bowl, cover and set aside.
• For the Cod:.
• Heat the oil in the same pan on medium heat. Season the cod on both sides with salt and pepper. Add the seasoned fish to the hot pan and cook until golden brown, approximately 5 minutes. Carefully flip the fish over and place the pan in the oven for an additional 5 minutes, or until the fish is cooked.
• Pour the reserved sauce over the cod fish and serve.

PERCH FILLETS

Steps:

• Mix flour, paprika, and salt together and set aside.
• In a small bowl, blend the egg and the milk.
• Heat butter in a large frying pan.
• Dip perch fillets in egg wash first and then into the flour mixture.
• Carefully place them into the hot butter in the frying pan and brown on both sides.
• Remove from the butter and drain on a paper towel to absorb excess butter.
• Serve immediately.