Perch is the favorite fish of many Swiss chefs. The small predatory fish tastes delicious and is especially juicy. Outside of Switzerland, you should use perch or white fish or whatever freshwater fish is available in your region because the freshest fish is always the best. In many areas, this often means fish from a lake or river.
Ingredients
- 2 tablespoons butter
- 2 tablespoons coarsely chopped walnuts
- ½ bunch arugula
- 1 white onion
- 1 lb 2 oz–1 lb 5 oz (500–600 g) perch or white fish fillets
- 2½ fl oz (75 ml) white wine
- Possibly 1⁄3 cup vegetable broth
- ¾ cup crème fraîche
- 1 tablespoon walnut or olive oil
- 2¾ oz (75 g) Bündnerfleisch (or other cured beef, such as bresaola), about 16–20 slices
- salt
How to Make It
- Melt 1 teaspoon butter in a frying pan and cook the chopped walnuts until they are aromatic and lightly browned. Remove from the pan and lightly salt. Remove any thick stems from the arugula and chop into pieces.
- Grease a large ovenproof frying pan with butter. Peel, quarter, and slice the onion. Salt the perch and place in the pan. Add white wine and 1⁄3 cup water or vegetable broth and dot the remaining butter onto the fish. Cover with a lid or sheet of aluminum foil. Bring to a boil and steam over low heat for 6–8 minutes. Remove the cover, and using the lid or a spatula, pour off the liquid into another pot.
- Mix the steaming liquid with the crème fraîche and cook for 2–3 minutes until creamy. In the meantime, mix the arugula with the walnut oil and lightly season with salt. Season the sauce with salt, as well, and froth the sauce using an immersion blender. Plate the perch fillets with the sauce. Divide the Bündnerfleisch among the perch fillets and sprinkle with the arugula and roasted walnuts. Goes well with polenta, mashed potatoes, or boiled potatoes.