Filets de perches sauce au vin blanc recipe | Valais Switzerland
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…
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pan
- Fine-mesh sieve
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Steamer basket
- Plate
Ingredients
- 600 g skinned Valais brand fresh Loë perch fillets
- 8 button mushrooms
- 2 tbsp Fendant or Johannisberg from Valais
- 4 tsp butter
- 1 shallot
- 1 knob of butter
- 2 tsp flour
- 2 dl Fendant or Johannisberg from Valais
- 2 dl fish stock
- 2 dl full cream
- 1/2 bunch of parsley
- Salt
- Pepper
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