Perch fillets in white wine sauce
Button mushrooms steamed in white wine
- Thinly slice the mushrooms.
- In a small saucepan, sweat the mushrooms in 4 tsp butter, then add 2 tbsp of white wine.
- Cover and cook on a medium heat for 1 to 2 minutes, then remove the mushrooms from the pan and set them aside.
White wine sauce
- Finely chop the shallot.
- In a saucepan, sweat the butter and shallot, and cook over a medium heat. Add the flour to make a roux. Pour in the wine and fish stock, then let the sauce reduce by half.
- After reducing the sauce, place a fine-mesh sieve over another pan and strain the mixture.
- Add the cream and let it simmer for about 5 minutes before incorporating the mushrooms.
- Remove the pan from the heat, add the knob of cold butter, and mix it into the sauce by stirring in a circular motion until the butter has completely melted.
- Season the sauce with salt and pepper.
- In a pan, add salt to 2,50 dl of water and bring to the boil before reducing the heat.
- Put the perch fillets in the water on a low heat and cook for 1 to 2 minutes depending on the size of the fillets.
- Finely chop the parsley and add it to the sauce.
- Place the perch fillets on a plate and cover with the sauce.
The perch fillets can be poached in a steam oven or steamer for 1 to 2 minutes depending on the size of the fillets.
Recipe: Thomas Mader, Küchenchef der Empfangsstelle für Asylsuchende, Saint-Gingolph