📝 About This Recipe
A true jewel of the Franco-Swiss border, these delicate Lake Geneva perch fillets are celebrated for their sweet, nutty flavor and melt-in-the-mouth texture. This classic preparation, known as 'Meunière' or 'Bonne Femme,' emphasizes simplicity, using golden clarified butter and fresh lemon to enhance rather than mask the fish. It is the quintessential lakeside dining experience, evoking the elegance of a sun-drenched terrace in Évian or Geneva.
🥗 Ingredients
The Fish
- 600-800 grams Fresh Perch Fillets (skinless, pinned, and dried thoroughly)
- 1/2 cup Whole Milk (for soaking the fillets)
- 1/2 cup All-purpose Flour (for dredging)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (freshly ground)
The Beurre Meunière
- 150 grams Unsalted Butter (high-quality European style)
- 2 tablespoons Clarified Butter (Ghee) (for high-heat frying)
- 1 piece Lemon (juiced)
- 3 tablespoons Fresh Flat-leaf Parsley (finely chopped)
For Garnish
- 1 piece Lemon (cut into elegant wedges)
- 4 pieces Fresh Parsley Sprigs (for decoration)
- 1 tablespoon Capers (optional, rinsed and drained)
👨🍳 Instructions
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1
Carefully inspect the perch fillets for any remaining small bones. Rinse them briefly under cold water and pat them extremely dry with paper towels; moisture is the enemy of a crisp crust.
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2
Place the fillets in a shallow dish and pour the milk over them. Let them soak for about 10 minutes; this helps remove any 'muddy' lake notes and helps the flour adhere.
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3
In a wide, shallow bowl or a large plate, whisk together the flour, sea salt, and white pepper.
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4
Drain the fillets from the milk and, working in small batches, dredge them in the seasoned flour. Shake off every bit of excess flour—you want a translucent veil, not a heavy breading.
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5
Heat a large non-stick or stainless steel skillet over medium-high heat. Add the 2 tablespoons of clarified butter.
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6
Once the butter is shimmering and hot (but not smoking), add the fillets in a single layer. Do not overcrowd the pan; work in batches if necessary.
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7
Sauté the fillets for approximately 1-2 minutes per side. They are very thin and cook quickly. They should be golden brown and slightly crisp on the edges.
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8
Remove the cooked fillets to a warmed serving platter and tent loosely with foil to keep warm while you prepare the sauce.
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9
Wipe out the skillet with a paper towel. Add the 150g of unsalted butter and melt over medium heat.
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10
Cook the butter, swirling the pan constantly, until it stops foaming and begins to turn a light golden brown and smells nutty (Beurre Noisette). This takes about 3-4 minutes.
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11
Immediately remove the pan from the heat to stop the cooking. Stir in the fresh lemon juice and the chopped parsley. The sauce will foam up beautifully.
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12
Pour the hot, foaming lemon-parsley butter directly over the perch fillets on the platter.
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13
Garnish with lemon wedges and fresh parsley sprigs and serve immediately while the butter is still sizzling.
💡 Chef's Tips
Always use fresh lake perch if possible; frozen fillets release too much water and won't crisp properly. Clarified butter is essential for the initial fry because it has a higher smoke point, preventing the delicate fish from tasting burnt. Ensure the fish is bone-dry before dredging; any dampness will create a 'mushy' coating rather than a crisp one. Watch the butter closely when browning—there is a very short window between 'nutty brown' and 'burnt black'. If serving a large group, keep a baking sheet in a 90°C (200°F) oven to hold the batches of fish until the sauce is ready.
🍽️ Serving Suggestions
Serve with 'Pommes Frites' (French fries) or small boiled potatoes tossed in butter and dill. A crisp, dry white wine from the region, such as a Chasselas or a Roussette de Savoie, is the perfect pairing. Accompany with a simple green salad dressed in a light shallot vinaigrette to cut through the richness of the butter. Offer a side of tartar sauce, though purists prefer the fish with only the lemon-butter sauce. A chilled glass of sparkling water with a slice of lemon complements the delicate flavors of the lake fish.