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Park Hyatt Zurich

Poached Lake Zürich Perch Fillets, White Wine Sauce, Young Leeks and Boiled Potatoes

Sponsored by


Serves 4

1-3/4 lbs (800 g) perch filets with skin //
1/2 cup (100 ml) white cooking wine //
1/2 cup (100 ml) fi sh stock //
1/2 cup (100 ml) whipping cream //
1 large shallot, minced //
1/4 cup (50 g) butter //
2 large tomatoes //
1 lb (480 g) young leeks, trimmed //
3/4 cup (170 g) butter //
1-1/2 cup (350 ml) vegetable or chicken stock //
1 lb (480 g) small potatoes, peeled //
1/4 cup (50 g) butter //
salt and pepper //


For the Fish
1 } First check that all the perch filets are boneless and if needed, trim a bit of the belly-part.
2 } In a big shallow pan, on medium heat, warm the butter and gently fry the minced shallots without letting them get color, until the shallots are soft.
3 } Add the white wine and the fish stock. Turn up the heat to bring the wine and stock to a boil.
4 } Check the seasoning with care as the stock should already be seasoned. Put the pan on the side.
5 } Cut the tomatoes into four pieces. Remove the skin and seeds. Cut in small cubes and put in the refrigerator.

For the Leeks
1 } Cut the leeks to a length of 2-3 inch (7-8 cm) and wash.
2 } In a deep pan, heat the butter, add the stock and place the leeks standing into the broth.
3 } Cover with a lid and let simmer for about 10 minutes or until leeks are soft. Don’t overcook; otherwise, you will not be able to stand the leeks up when dressing on the plate.

For the Potatoes
1 } Check that the potatoes are all about the same size.
2 } In a deep pot, place the potatoes and cover with water. Add salt.
3 } Bring to a boil and let the potatoes simmer for about 20 minutes or until the potatoes are soft.

For the Final Preparation
1 } About ten minutes before the leeks and the potatoes are cooked, warm up the stock for the fish in the shallow pan. When boiling, put on the side
and place the perch filets into the stock.
2 } Let the fi lets simmer on both sides for 2 minutes, take out of the stock and keep warm.
3 } Now bring the stock to a boil, add the whipping cream and let boil until the sauce thickens. Strain through a sieve. Check the seasoning.
4 } In a little pan, warm the butter for the potatoes and quickly glaze potatoes in the butter.
5 } Dress the potatoes, leeks and perch fi lets onto the plates. Drizzle the sauce over the fish and garnish with the tomato cubes.


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