Perch fillets in white wine sauce

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.

Finish

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: Thomas Mader, Küchenchef der Empfangsstelle für Asylsuchende, Saint-Gingolph