Filet de perche
Filet de perche meunière, sauce tartare, pommes allumettes. It seems to be a very popular dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The dish's history is linked to the abundance of perch in Swiss lakes, particularly Lake Geneva. The 'meunière' style, a French technique, was adopted and adapted using local ingredients. The addition of sauce tartare and 'pommes allumettes' (matchstick fries) further evolved the dish into its current popular form.
Filet de perche is a beloved dish deeply rooted in Swiss culinary culture, particularly in the Lake Geneva region. It's often seen as a symbol of local gastronomy and is a staple in restaurants along the lake shores. The dish highlights the region's natural resources and culinary traditions.
Regional Identity
The dish is strongly associated with the Lake Geneva region and is considered a regional specialty. Tourists and locals alike seek it out when visiting the area, making it a key element of the region's culinary identity.
Seasonal Availability
While available year-round, the dish is often considered best when perch are in season, typically during the colder months. This seasonality adds to its appeal and contributes to the perception of freshness and quality.
Social Dining
Filet de perche is commonly enjoyed in restaurants overlooking the lake, creating a relaxed and social dining experience. It's a dish often shared amongst friends and family, reinforcing its cultural significance.
The dish features a delicate balance of flavors, with the mild, slightly sweet perch complemented by the rich, buttery, and nutty 'meunière' coating. The tangy sauce tartare adds a refreshing contrast, while the crispy 'pommes allumettes' provide a satisfying textural element and salty counterpoint.
The perch fillets themselves are subtly sweet and have a light, flaky texture. The 'meunière' preparation involves dredging the fillets in flour, then pan-frying them in butter until golden brown, creating a nutty, browned butter flavor. The sauce tartare provides a creamy, tangy counterpoint with the use of mayonnaise, capers, gherkins, parsley and lemon juice. Finally, 'pommes allumettes' are thinly cut fried potatoes, offering a crispy, salty, and starchy element to complete the dish.
Freshness is Key
Use the freshest perch fillets possible. The flavor of the fish is paramount, so choose fillets that are firm and have a clean, fresh scent. Buying from a reputable fishmonger is recommended.
Perfect Pommes Allumettes
For truly crispy 'pommes allumettes,' soak the cut potatoes in cold water for at least 30 minutes before frying to remove excess starch. Fry them twice – once at a lower temperature to cook them through, and then again at a higher temperature to achieve a golden-brown crisp.
Lemon Juice
Squeeze a generous amount of fresh lemon juice over the dish before serving. The acidity of the lemon complements the richness of the butter and the sauce tartare, enhancing the overall flavor profile.
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