Perch fillets in white wine sauce

  • Category

    Main Course

  • Difficulty


  • Nutritional value / pers.

    316 kcal

  • Total time

    35 min

  • Preparation time

    10 min

  • Cooking time

    25 min

Ingredients (4 people)


Button mushrooms steamed in white wine



Button mushrooms steamed in white wine

  1. Thinly slice the mushrooms.

  2. In a small saucepan, sweat the mushrooms in 4 tsp butter, then add 2 tbsp of white wine.

  3. 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

  1. Finely chop the shallot.

  2. 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.

  3. After reducing the sauce, place a fine-mesh sieve over another pan and strain the mixture.

  4. Add the cream and let it simmer for about 5 minutes before incorporating the mushrooms.

  5. 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.

  6. Season the sauce with salt and pepper.

Perch fillets

  1. In a pan, add salt to 2,50 dl of water and bring to the boil before reducing the heat.

  2. 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.


  1. Finely chop the parsley and add it to the sauce.

  2. 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 by: Thomas Mader, Head chef at the St-Gingolph home for asylum seekers


Serve with chestnut flour tagliatelle

Wine suggestion

Petite Arvine