Switzerland: Filet of Perch with Parsley/chive Sauce Recipe

Published by Thursday, August 25, 2011 Permalink 1
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Spontaneous Cuisine, by Jonell Galloway

Traditional dish in Lake Geneva region: filet of perch with parsley, chives and butter: a recipe with a twist



1 kg / 2.2 lbs of filet of perch
1.2 dl / 1/2 cup of white wine
125 g / 1 stick butter
1 large clove of garlic, finely chopped
1 1/2 teaspoons of strong mustard
2 egg yolks
Parsley, 1 large bunch
Chives, 1 large bunch
Salt and pepper to taste


  1. Preheat oven to 220°C / 425°F.
  2. Butter a baking dish that can also be used on stovetop. Add wine and garlic.
  3. Arrange filets in a baking dish. Salt and pepper.
  4. Bake for about 8 minutes or until fish is cooked but still firm. Carefully remove fish and set it aside.
  5. Use cooking juices in baking dish to make sauce. Add butter, mustard and egg yolk.
  6. Cook over very low heat, stirring constantly with a wire whip. Add parsley. Warning: If you turn the heat too high and quite stirring, you will end up with scrambled eggs instead of sauce!
  7. Arrange perch on serving plates, preferably warm. Pour sauce over fish and serve immediately.



This recipe was originally published on GenevaLunch.

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