ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)
Switzerland is an angler's paradise, owing to its large variety of fish from the clean lakes, brooks, rivers, and mountain streams. Lakes and brooks in the Alps are classic waters, and whoever is after big fish will find trout, carp and perch, pike in the Rhone. I got this recipe in Culinaria European Specialties.
Provided by Marlitt
Categories Perch
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
GREEK SNAPPER ON THE GRILL
I cannot recall where I found this recipe but it is a simple and easy way to prepare this variety of fish. Offer Greek Snapper on the Grill with Red or Spanish rice and maybe some young sweet peas. Serve the tartar sauce in a hollowed out lemon half for a nice special presentation touch. This could easily serve 3 or 4 depending on one's appetite.
Provided by jdrichardson
Categories Greek
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub fish fillets with oil; sprinkle evenly with Greek Seasoning. Top each fillet with 2 lemon slices.
- Place a piece of lightly greased heavy-duty aluminum foil over the grill cooking grate and arrange fillets on foil.
- Grill fillets, covered with the grill lid, over medium-high (350-400°F) 15 minutes or until fish flakes with a fork.
- Serve with tartar sauce.
Nutrition Facts : Calories 475.9, Fat 18.3, SaturatedFat 2.9, Cholesterol 126.4, Sodium 155.2, Carbohydrate 6.1, Fiber 2.8, Protein 71.4
STRAWBERRY JELLY - A VARIETY OF JAM
This is not a kid's dessert jelly out of a packet. It is a spreadable jelly for toast, bread, scones and the like; it is a variety of jam. The juice extraction technique I learnt from the French Tart in her recipe www.food.com no: 299326. The method is simple and the results will give you a clear, delicious jelly.
Provided by The Dabblers
Categories Jellies
Time 35m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Hull all fruit and chop large strawberries into smaller pieces.
- Wash the strawberries thoroughly. Fast running cold water works well if the strawberries are in a colander.
- Weigh prepared strawberries and mix together in a large bowl with an equal weight of sugar.
- Leave covered by a cloth for 24 hours with an occasional stirring until all the sugar is saturated with juice. If you wait another 24 hours or so the fruit will continue to shrink as more juice is sucked out of it by the sugar.
- Strain the fruit out of the mix and into the saucepan in which you are going to cook it using a wire sieve or chinoise. The usual technique of straining through muslin will not work because the syrup is already too thick.
- Scrape all the saturated sugar into the cooking saucepan (see Note 1 below).
- Add lemon juice strained through a sieve to strawberry syrup.
- Using the manufacturer's instructions add the commercial pectin to the mix for the approximate weight of the prepared strawberries - not the combined weight of strawberries and sugar.
- .
- Stir the mix over medium heat until all the sugar is dissolved. Once the sugar is dissolved increase temperature to high and stop stirring.
- Once the mix is at a rolling boil which should be about 10-15 minutes start testing for set. Set will be slightly below the set temperatures of 220F/106C for ordinary jam if you are using a sugar thermometer. See note 2 alternate for testing method which I use in this case.
- Once set has been achieved take saucepan and immerse base only in quite hot water in the sink. This is to prevent mixture from continuing to cook which it will do as the water in the sink will be a lot cooler than the hot jelly.
- Allow to cool and fill sterilised jars with the jelly.It will make about 3 cups.
- Notes.
- 1 Make sure the saucepan is quite deep as at some point the boiling syrup is likely to bubble up like boiling milk.
- 2 Test for set by placing 3 tea saucers in the freezer. Put a teaspoon of the hot mix into a saucer and put it back in the freezer for a minute. Take it out and run your finger through the cooled mix.
- If it wrinkles up a bit and does not flow back it is set, if it is not wipe saucer clean, replace saucer in freezer and keep testing until set has been achieved. Do not take too long between tests as set can come about within 2 or 3 minutes. If you stop cooking too early and the jelly turns out to be too runny that is OK because re-boiling can fix that; the pectin manufacturer's instructions probably has tips on what to do. Over-cooked jelly is not very nice and there is very little you can do about it except learn.
Nutrition Facts : Calories 2153.6, Fat 1.6, SaturatedFat 0.1, Sodium 43.5, Carbohydrate 554.8, Fiber 11.5, Sugar 524, Protein 3.5
POACHED PERCH FILLETS (FILETS DE PERCHE)
Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found this recipe in Easy Menu Cooking the Swiss Way, by Helga Hughes.
Provided by lazyme
Categories Perch
Time 1h57m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 86.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.4, Sodium 357.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.1, Protein 0.8
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