Noble perch reinterpreted - a guest recipe from oh.whatthefood
Dear fish lover,
We are delighted to present a very special dish on our blog today - an artfully prepared perch, created in collaboration with oh.whatthefood. With great attention to detail and culinary skill, Raphael and Laura have created a dish that shows our Swiss perch at its finest.
Perch filled with tender farce, accompanied by spring asparagus and beurre blanc
🐟 Perch - stuffed whole and cooked until tender
4 whole local perch
Some heat-resistant cling film
Kitchen string
Remove the fins with scissors and carefully detach the fillets, leaving them attached to the tail. Cut off the bones close to the tail. Trim the fillets, fill with the farce (see below), roll tightly in foil and steam for 10-15 minutes at 85 °C or cook sous vide.
🎯 Perch farce - fine & aromatic
50 g perch sections
1 egg yolk
25 g butter (cold)
2 g salt
30 g whole cream (cold)
2 green asparagus, blanched & chopped
2 sprigs tarragon, finely chopped
Blend the egg yolks, butter and salt until ice cold. Add the cold cream and blend again. Fold in the blanched, chopped asparagus and tarragon. Pour into a piping bag and chill.
🐟 Fish stock - the basis for the sauce
Heads and bones from 4 perch
500 g cold water
Bring everything to the boil in a pan, then simmer over a low heat for 1 hour. Strain through kitchen paper.
🧈 Beurre Blanc - classic elegance
4 shallots, finely chopped
20 g butter for browning
100 g Noilly Prat (vermouth)
100 g dry white wine
300 g homemade fish stock
50 g cold butter for emulsifying
Salt, white pepper
Sauté the shallots in butter, deglaze with Noilly Prat and wine. Allow the liquid to reduce. Add the fish stock and reduce by half. Pass through a sieve, season and mix in the cold butter in pieces with a hand blender until a frothy sauce is formed.
🌱 Green asparagus cream - fresh & lemony
250 g green asparagus, finely chopped
25 g butter
1 shallot, finely chopped
½ lemon (zest & juice)
Salt, white pepper
Optional: pinch of xanthan gum for stability
Sauté the shallot in butter, add the asparagus and sauté briefly. Add the lemon juice, lemon zest and a little water, cook until soft, season and puree until smooth.
🤍 White asparagus - tender & buttery
4 white asparagus, peeled
40 g butter
Salt, white pepper
Vacuum and steam at 85 °C for 25 minutes or cook sous vide.
💚 Green asparagus - crunchy & fresh
4 green asparagus
Cut off the ends and peel the lower third. Blanch in salted water for 3 minutes, then cool.
✨ Dress up like a pro
Spread the asparagus cream on one side of the plate and place the cooked egli on top.
Briefly scorch the white asparagus with a Bunsen burner and arrange next to it together with the green asparagus.
Pour over the Beurre Blanc and garnish with edible flowers or herbs.
💬 What the chefs say
"Thank you once again for your wonderful products. We were very happy to try out a new recipe with your egli."
- Raphael & Laura from oh.whatthefood
This dish is a prime example of what is possible with high-quality, local fish - a culinary statement for seasonal cuisine, sustainability and craftsmanship.